10 caramel candies
1/3 c. flour
3 c. Jonathan or Rome apples, chopped
2/3 c. caramel ice cream topping
2 tsp. lemon juice
1/2 c. pecan pieces
1 (9 inch) frozen pie crust

Combine the 10 caramel candies, each cut into 4 pieces, and flour, apples, caramel topping, and the lemon juice; mix well. Pour mixture into frozen pie crust and sprinkle with the pecan pieces. Bake at 375 degrees on a preheated baking sheet for 40 to 45 minutes. Do not refrigerate.