Ingredients
- 10 caramel candies quartered (whole)
- 9 pie crust
- 290 gr apples unpeeled
- 160 ml caramel ice cream topping
- 65 gr pecans (chopped)
- 40 gr flour
- 10 ml 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 190ºC oven for 40-45 minutes until crust has browned; cool before serving.
