6 c. peeled, thinly sliced apples
3/4 c. sugar
1/4 c. flour
1/4 tsp. salt
2 tbsp. butter
1/3 c. caramel ice cream topping
2-4 tbsp. chopped pecans

Heat oven to 425 degrees. In large bowl combine apples, sugar, flour and salt. Toss lightly. Spoon into pie crust lined pan (9 inch). Dot with butter. Top with second crust and flute. Cut slits in several places. Lattice top can be used if desired. Bake 35-45 minutes or until apples are tender. Remove pie from oven; immediately drizzle ice cream topping over the pie and sprinkle with pecans.