Ingrients & Directions


10 ea Kraft caramels 2 ts Lemon juice
1/3 c Flour 1 ea 9″ pie crust
3 c Chopped apples, 1/2″ cubes 1/2 c Chopped pecans
2/3 c Caramel ice cream topping

Cut caramels into quarters. Combine caramels, flour, apples, caramel
topping and lemon juice. Mix well. Pour mixture into a frozen 9″ pie
crust. Sprinkle with pecans. Bake at 375 deg f for 40 – 45 minutes. DO NOT
REFRIGERATE!
Note: if using a deep dish pie crust – please substitute 15 caramels, 5
cups apple, 1/2 cup flour, 1 cup caramel topping and 1 tbsp lemon juice.

Yields
6 servings

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