Caramel Apple Pie
Caramel and apples: it's a winning combination.
- 10 individually wrapped caramels
- ½ cup all-purpose flour
- ¾ cup caramel ice cream topping
- ⅔ cup chopped pecans
- 1 teaspoon lemon juice
- 4 apples peeled, cored and chopped
- 1 9 inch unbaked pie crust
Turn the oven up to 350 F.
Unwrap each caramel and cut them in half. In a big bowl, mix the caramel with the flour, then stir in the apples, ice cream topping, and lemon juice. Pour this filling into the pie crust and sprinkle with chopped pecans.
Place the pie in the oven on top of a sheet of foil to catch any dripping. Bake the pie for 50 minutes, or until golden and bubbly.