1 frozen pie crust
10 caramels, cut into four pieces
1/2 c. all-purpose flour
3 c. chopped Jonathon or Rome apples, unpeeled
2/3 c. caramel ice cream topping
2 tsp. lemon juice
1/2 c. pecan pieces

Combine caramels and flour. Add apples, caramel topping, lemon juice. Mix well. Pour into crust, top with pecans. Bake on preheated baking sheet at 375 degrees for 40-45 minutes.