Caramel Apple Pie Ii - cooking recipe

Ingredients
    9 inches pie shells
    10 caramels, quartered
    1/3 cup flour (I have to use more, or its runny)
    3 cups rome apples or 3 cups jonathan apples, cubed, peeled
    2/3 cup caramel ice cream topping
    2 teaspoons lemon juice
    1/2 cup pecan pieces
Preparation
    Combine caramels and flour.
    Add apples, caramel topping and lemon juice; mix thoroughly.
    Pour into pie crust and top with pecans.
    Bake at 375 for 40-45 minute.
    (This is an open top pie, and has become as required on Thanksgiving as Pumpkin & Pecan pies) For deep dish pie, use the following: 15 caramels 1/2 cup flour (add more) 5 cup apples 1 cup caramel sauce 1 tbsp lemon juice 1/2 cup pecan pieces.

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