INGREDIENTS:

9 inch pie shell
1 c. pecan halves
3 eggs
1 tbsp. melted butter
1 c. light corn syrup
1/2 tsp. vanilla
1 c. sugar
1 tbsp. flour

DIRECTIONS:

Arrange pecan halves in bottom of pie shell. Beat eggs; add butter, corn syrup, and vanilla. Stir until well blended. Combine sugar and flour and add to egg mixture. Pour over nuts. Let stand until nuts rise to surface. Bake at 350 degrees for 45 minutes.

INGREDIENTS:

1/2 pkg. (about 24) caramels
8 oz. cream cheese, softened
1/3 c. chopped nuts
1/2 c. sour cream
1/2 c. chunky applesauce
1/2 tsp. cinnamon
1 (6 oz.) graham cracker pie crust
Fresh apple slices
1 tbsp. milk
2 tbsp. sugar
2 tsp. vanilla
8 oz. Cool Whip

DIRECTIONS:

Melt caramels with milk in small microwavable bowl at HIGH 1 to 1 1/2 minutes. Stir mixture until smooth. Pour into crust; sprinkle with nuts. Cool. Beat cream cheese, sour cream and sugar until smooth; stir in applesauce, vanilla and cinnamon. Fold in half of the whipped topping. Spread mixture over caramel layer in crust. Chill at least 4 hours. Garnish with remaining whipped topping, apple slices and melted caramels, if desired. NOTE: Store any leftover pie in refrigerator.

INGREDIENTS AND DIRECTIONS:

1 unbaked pie shell
5-6 apples, peeled, cut in slices
1/2 c. sugar
1 tbsp. flour
1/2 tsp. nutmeg
1 tsp. cinnamon
1 tsp. lemon juice

Mix apples in bowl with above ingredients. Sprinkle with the lemon juice after putting apples in pie shell.

TOPPING:

1/2 c. sugar
1/2 c. flour
1/2 c. butter

Mix above ingredients and spread on top of apples (topping should be crumbly).
Place pie in heavy brown paper bag and close with paper clips or staples. Bake 1 hour at 400 degrees. Leave in bag 5 minutes after removing from oven.