caramel candies, each cut into 4 pieces
all purpose flour
Rome apples, unpeeled, chopped into ½-inch cubes
caramel ice cream topping
In medium bowl, combine caramel pieces and flour. Add apples, ice cream topping and lemon juice. Mix well. Pour mixture into crust; top with pecans. Bake in unbaked pie crust at 375 degrees for 45 minutes until browned; cool.
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