Ingredients
- 10 caramel candies
- 9 pie crust
- 290 gr jonathan apples
- 160 ml caramel ice cream topping
- 65 gr pecans
- 40 gr flour
- 10 ml lemon juice
In medium bowl, combine caramels and flour. Add apples, caramel topping and lemon juice; mix well. Pour mixture into crust; top with pecans. Bake on preheated baking sheet at 190ºC for 40-45 minutes until crust has browned; cool. ----
