Ingredients:
9 inches pie shells
10 caramels, quartered
1/3 cup flour ( I have to use more, or its runny)
3 cups rome apples or 3 cups jonathan apples, cubed, peeled
2/3 cup caramel ice cream topping
2 teaspoons lemon juice
1/2 cup pecan pieces
Directions:
Combine caramels and flour.
Add apples, caramel topping and lemon juice; mix thoroughly.
Pour into pie crust and top with pecans.
Bake at 375 for 40-45 minute.
(This is an open top pie, and has become as required on Thanksgiving as Pumpkin & Pecan pies) For deep dish pie, use the following: 15 caramels 1/2 cup flour (add more) 5 cup apples 1 cup caramel sauce 1 tbsp lemon juice 1/2 cup pecan pieces.
Servings: Serve
Time preparation: 30 min.
Time total: 70 min.