Ingredients
- 10 caramel candies quartered (whole)
- 9 pie crust
- 3 cups apples unpeeled
- 5/8 cup caramel ice cream topping
- 1/2 cup pecans (chopped)
- 3/8 cup flour
- 2 teaspoons lemon juice
In medium bowl, combine caramel pieces and flour. Add apples, caramel topping and lemon juice; mix well.
Pour into crust; top with pecans.
Bake in preheated 375~ oven for 40-45 minutes until crust has browned; cool before serving.
