Caramel Apple Pie

    from the kitchen of Mary-Jeanine Ibarguen


10 caramel candies, each cut into 4 pieces

1/3 cup flour

3 cups chopped (1/2 inch cubes) Jonathan or Rome apples

2/3 cups caramel ice cream topping

2 tsp lemon juice

9" pie crust

1/2 cup pecan pieces


Preheat oven to 375F.  Mix candies with flour in large bowl.  Sprinkle lemon juice over apples, then dump apples and caramel topping in with the candies.  Mix well.  Pour mixture into pie crust, sprinkle with nuts.  Bake for 40-45 minutes.  Store at room temperature.