- 10 individually wrapped caramels
- 1/2 cup all-purpose flour
- 3/4 cup caramel ice cream topping
- 2/3 cup chopped pecans
- 1 teaspoon lemon juice
- 4 apples – peeled, cored and chopped
- 1 (9 inch) unbaked pie crust
- Preheat oven to 350 degrees F (175 degrees C).
- Unwrap and cut caramel candy in half. In a large bowl, mix candy with flour. Stir in apples, ice cream topping, and lemon juice. Pour filling into pie crust and sprinkle with chopped pecans.
- Place in oven on a sheet of foil to catch the drips. Bake in preheated oven for 50 minutes, or until golden and bubbly.