15 oz. pkg. Pillsbury all ready pie crusts, or make your own
1 tsp. flour

FILLING:

6 c. thinly sliced peeled apples
3/4 c. sugar
1/4 c. flour
1/4 tsp. salt
2 tbsp. butter

GLAZE:

1/3 c. Kraft caramel topping
2-4 tbsp. chopped pecans

Prepare pie crust according to package directions for two-crust pie. Heat oven to 425 degrees.

In large bowl, combine apples sugar, flour, and salt; toss lightly. Spoon apple mixture into pie crust lined pie. Dot with butter. Top with second crust and flute; cut slits in several places. Bake at 425 degrees for 35-45 minutes or until apples are tender. Remove pie from oven; immediately drizzle with caramel topping. Sprinkle with nuts.

TIP: Cover edge of pie crust with strip of foil during last 10-15 minutes of baking if necessary to prevent excessive browning. Serve for 8.