1 pkg. pie crust mix
1/2 c. firmly packed brown sugar
1 tsp. cinnamon
1 tbsp. lemon juice
6 c. pared, sliced apples
1/2 c. sugar
2 to 3 tbsp. flour
1/2 lb. (about 28) light colored candy caramels
3/4 c. evaporated milk

Prepared pastry for one crust 9 inch pie as directed on package. Flute edge. Do not prick or bake. Combine remaining pie crust in a bowl with brown sugar and 1/2 teaspoon cinnamon. Press lightly into bottom of 13 x 9 x 5 inch pan. Bake at 425 degrees for 8 to 10 minutes, until golden brown. Cool. Stir with spoon to crumble. Sprinkle lemon juice over apples. Mix sugar, flour and remaining cinnamon. Combine with apples. Place in pastry lined pan. Cut a circle of foil to cover apples. Press down firmly. Do not cover pastry. Bake at 425 degrees for 10 minutes, then at 375 degrees for 30 to 40 minutes, until apples are tender. While pie bakes, melt candy caramels with evaporated milk over boiling water (takes about 30 minutes). Remove foil from hot pie. Pour caramel mixture over apples. Sprinkle with crumb mixture. Bake 5 minutes longer. Cool.