10 caramel candies
1/3 c. flour
3 c. chopped apples
2/3 c. caramel ice cream topping
2 tsp. lemon juice
1/2 c. pecan pieces

Combine flour, apples, caramel topping, lemon juice. Mix well.

Cut candies into four pieces each candy, add to mixture. Pour into frozen pie crust. Top with pecans. Bake at 375 degrees on cookie sheet 40-45 minutes. Do not refrigerate.