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1 (9") pastry shell with high fluted edge
25 caramels
2 tbsp. brown sugar, firmly packed
3 c. evaporated milk
5 egg yolks
1/4 c. water
1 tsp. vanilla
1/2 c. sugar
1/4 c. whole almonds, blanched

Bake pastry shell in very hot oven (450 degrees) 6 minutes. Cool. Melt caramels and brown sugar with small amount of evaporated milk in medium saucepan over low heat. Stir until smooth. Gradually add remaining milk, stirring constantly. Beat caramel mixture into egg yolks. Stir in water and vanilla. Place pastry shell on rack in center of preheated 450 degree oven. Pour filling into shell. Reduce heat to moderate (350 degrees) and bake 30 to 40 minutes or until filling is almost set.

Combine sugar and almonds in small heavy saucepan. Cook over low heat, stirring constantly, until sugar melts and turns a light amber. Pour immediately onto a well buttered cookie sheet. Cool completely. Break into pieces. Crush in blender or processor. Sprinkle over pie last 5 minutes of baking time. Cool completely before serving.

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