INGREDIENTS:

36 caramel sqs.
1/4 c. water
1/4 c. butter
3/4 c. sugar
1/4 tsp. salt
1/2 tsp. vanilla
3 eggs, beaten
1 c. pecan halves
1 (9 inch) unbaked pie shell

DIRECTIONS:

Melt caramels with water and butter in covered double boiler or in a saucepan over low heat. Stir occasionally until smooth. Combine sugar, salt, vanilla, and eggs. Gradually add caramel sauce; mix well. Stir in pecan halves. Pour into pastry shell and bake in a preheated 350 degree oven for 45 minutes. Pie filling will appear very soft when removed from oven, but will become firm as it cools.

INGREDIENTS:

6 c. Jonathan or Granny Smith’s apples (peeled & sliced)
3/4 c. sugar
1 tsp. cinnamon
1/3 tsp. nutmeg
1/4 c. flour
Dash of salt
1 tbsp. butter
Pastry for double pie crust

DIRECTIONS:

Combine sugar, flour, cinnamon, salt and nutmeg. Toss apples with sugar mixture. Turn into 9 inch pastry shell. Dot with butter. Cover with top crust. Moisten, seal and flute edges with fingers or fork. Prick or slit top to let steam escape. Bake at 450 degrees for 10-15 minutes, then reduce heat to 350 degrees for 40-45 minutes. Remove and cool. Top with Caramel Topping.

CARAMEL PECAN TOPPING:

8 oz. Kraft caramels
2 tbsp. evaporated milk
1/2 c. chopped pecans

Place caramels and milk in double boiler and heat or melt in a microwave until smooth. Add 1/2 cup chopped pecans and spread over top of pie.

INGREDIENTS:

1/2 c. butter
2 c. sugar
2 tsp. vanilla
3 eggs
3 tbsp. flour
1/4 tsp. salt
1 c. buttermilk
1/2 c. chopped pecans
1 (9″) unbaked pie shell

DIRECTIONS:

Preheat oven to 300 degrees. Cream butter and sugar, adding 1/2 cup sugar at a time, until smooth. Blend in vanilla. Add eggs, one at a time. Combine flour and salt, adding a small amount at a time. Add buttermilk and combine well.

Sprinkle pecans in bottom of pie shell. Pour buttermilk mix over pecans and bake 1 hour 30 minutes at 300 degrees. Best served at room temperature.