6 c. peeled, thinly sliced apples
3/4 c. sugar
1/4 c. flour
1/4 tsp. salt
2 tbsp. butter
Double crust for 9" pie, unbaked
1/3 c. caramel ice cream topping
2-4 tbsp. chopped pecans

Heat oven to 425 degrees. Combine apples, sugar, flour and salt; toss. Spoon apple mixture into pie shell; dot with butter. Top with second crust and flute; cut slits (lattice top may also be used).

Bake pie at 425 degrees for 35-45 minutes. Remove and immediately drizzle with ice cream topping and sprinkle with pecans.