1 whole 9 inch pie crust
10 whole Caramel candies — quartered
1/3 cup Flour
3 cups apples — unpeeled
— diced 2/3 cup Caramel ice cream topping
2 teaspoons Lemon juice
1/2 cup Pecans — chopped
In medium bowl, combine caramel pieces and flour. Add apples, caramel topping and lemon juice; mix well.
Pour into crust; top with pecans.
Bake in preheated 375~ oven for 40-45 minutes until crust has browned; cool before serving.