INGREDIENTS:

10 pieces caramel candies, each cut into four
1/3 c. flour
3 c. apples (Jonathan or Rome), cut into 1/2″ cubes
2/3 c. caramel ice cream topping
2 tsp. lemon juice
1/2 c. pecans, crushed
9″ pie crust, frozen

DIRECTIONS:

Add ingredients in order they are listed; mix well. Pour mixture into frozen 9″ pie crust and sprinkle with pecan pieces. Bake at 375 degrees on preheated cookie sheet for 40 to 45 minutes. DO NOT REFRIGERATE.

When using deep dish crust use 15 caramels, 1/2 cup flour, 5 cups apples, 1 cup caramel topping and 1 teaspoon lemon juice.

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