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caramel candies, each cut into 4 pieces
all purpose flour
Rome apples, unpeeled, chopped into ½-inch cubes
caramel ice cream topping
lemon juice
pecan pieces
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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