10 caramel candies, each cut in 4 pieces
1/3 c. flour
3 c. chopped (1/2" cubes) apples
2/3 c. caramel ice cream topping
2 tsp. lemon juice
Prepared 9" pie crust (frozen)
1/2 c. chopped pecans

Combine caramels and flour. Add apples, caramel topping and lemon juice; mix well. Pour into frozen pie crust and sprinkle with pecans. Bake at 375 degrees on a preheated baking sheet for 40-45 minutes. Do not refrigerate.