10 caramel candies
1/3 c. flour
3 c. apples
2/3 c. caramel topping
2 tsp. lemon juice
Frozen 9" pie crust
1/2 c. pecan pieces

Combine 10 caramel candies, each cut into 4 pieces, with 1/3 cup flour. Add 3 cups chopped (1/2 inch cubes) Jonathan or Rome apples, 2/3 cup caramel ice cream topping and 2 teaspoons lemon juice; mix well. Pour mixture into a frozen regular 9 inch pie crust and sprinkle with 1/2 cup pecan pieces. Bake at 375 degrees on a preheated baking sheet 40 to 45 minutes. Do not refrigerate.