Dutch Caramel Apple Pie

1. For the pie crust: Preheat oven to 375°F. Lay refrigerated pie crust on a work surface that has been sprayed with cooking spray. Spray top of crust with cooking spray as well and sprinkle with 1 tablespoon of oats. Using a rolling pin, gently roll the oats into the crust. Carefully transfer crust to a pie pan. Take a piece of aluminum foil and spray it with cooking spray. Place it sprayed side down onto the crust and gently press it down into pie crust, covering the edges. Fill with pie weights, rice or beans. This will keep the crust form shrinking. Bake in a 375°F oven for 25 minutes then remove it from the oven. Carefully remove beans and foil and bake crust for another 10-15 minutes. or until it is lightly golden brown.
2. For the apple filling: Peel, quarter, and core the apples; slice each quarter crosswise into pieces 1/4 inch thick. Heat the 3 tablespoons of butter in a large Dutch oven (or pot) over high heat until foaming subsides. Then add the apples, 1/4 cup packed brown sugar, cinnamon and salt and toss to coat. Reduce the heat to medium-high and cook, covered, stirring occasionally, until the the apples are tender, about 10 minutes.
3. Set a large colander over a large bowl. Transfer the cooked apples to the colander. Shake the colander and toss the apples to drain off as much juice as possible. Put the apples in the pie crust. Bring the drained juice and the half-and-half to a boil in the Dutch oven over medium high heat. Cook, stirring occasionally, until thickened and a wooden spoon leaves a trail in the mixture, about 5 minutes. Pour the reduced mixture over apples and smooth with a rubber spatula.
4. For the streusel topping: Combine the flour, 1/2 cup oats and remaining sugars in a medium bowl. Drizzle with the melted butter and toss with a fork until evenly moistened and the mixture forms large chunks with some pea-sized pieces mixed throughout. Sprinkle the streusel evenly over the pie filling. Set the pie plate on a baking sheet and bake until the streusel topping is light golden brown, 10 to 20 minutes. Cool on a wire rack to room temperature. Drizzle with caramel ice cream syrup and and serve.