- TOPPING:
- 1/4 cup all-purpose flour
- 1/3 cup packed brown sugar
- 2 tablespoons butter or margarine, softened
- 1/2 teaspoon ground cinnamon
- PIE:
- 6 cups peeled, sliced baking apples
- 1 tablespoon lemon juice
- 1/2 cup sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1 (9 inch) unbaked pastry shell
- 28 caramels
- 1 (5 ounce) can evaporated milk
- Combine flour, brown sugar, butter and cinnamon; spread into an ungreased 8-in. square baking pan. Bake at 400 degrees F for 6-8 minutes or until golden brown. Cool; crumble and set aside. Sprinkle apple with lemon juice. Combine sugar, flour and cinnamon; toss with apples. Place apples in pie shell. Cut a circle of foil to cover apples but not the edge of pastry; place over pie. Bake at 425 degrees F for 10 minutes. Reduce heat to 375 degrees F; bake for 35 minutes or until apples are tender.
- Meanwhile, in a saucepan over low heat, melt caramels with milk, stirring frequently. Remove foil from pie. Pour caramel mixture over apples. Sprinkle with topping; return to the oven for 5 minutes. Serve warm.