10 caramel candies, cut into 4 pieces
1/3 c. flour
3 c. chopped (1/2 inch cubes) Jonathan or Rome apples
2/3 c. caramel ice cream topping
2 tsp. lemon juice
9 inch pie crust
1/2 c. pecan pieces

Combine 10 caramel candies, 1/3 cup flour, apples, caramel topping and lemon juice, mix well.

Pour into freezer crust and sprinkle with pecan pieces. Bake at 375 degrees on preheated baking sheet for 40 to 45 minutes. Do not refrigerate.