1 reg. 9 inch pie crust, frozen
10 caramel candies, each cut into 4 pieces
1/3 c. all-purpose flour
3 c. chopped (1/2 inch cubes) Jonathan or Rome apples, unpeeled
2/3 c. caramel ice cream topping
2 tsp. lemon juice
1/2 c. pecan pieces

In medium bowl, combine caramel pieces and flour. Add apples, caramel topping and lemon juice; mix well. Pour mixture into crust; top with pecans. Bake on preheated baking sheet at 375 degrees F. 40 to 45 minutes until crust has browned; cool.