To make the caramel pie:
Preheat the oven to
Place unopened can of milk in a deep pan covered with water. The can must stay covered with water at all times.
Bring to a boil and then reduce to slow boil.
Boil for 3 hours.
Remove from heat and let cool completely.
Bake pie shell ahead of time.
When filling is cool, pour into shell.
Top with meringue or Cool Whip.
he brown contents into the pie shells. Refrigerate until ready to
Combine caramel candies each
cut into 4 pieces and 1/3 cup flour.
Add apples,
ice
cream
topping
and lemon juice. Mix well.
Pour mixture
into a frozen regular 9-inch Pet-Ritz pie crust and sprinkle with
1/2
cup
pecan
pieces.
Bake at 375\u00b0 on a preheated baking
sheet for 40 to 45 minutes.
Store at
room temperature.
When using a Pet-Ritz deep dish crust, please substitute
15
caramel candies, 1/2 cup flour, 5 cups apples, 1 cup caramel ice cream topping and 1 tablespoon lemon juice.
nd sides of 9-inch pie plate to form crust.
Combine caramel pieces and flour in a milium bowl.
Add apples, caramel topping and lemon juice.
Mix well.
Pour into pie crust.
Top with pecans.
Cut the remaining pie crust into strips.
Place strips on top of pie in criss cross fashion.
Use a fork and crimp to filled pie crust.
Bake on a baking sheet at 375 degrees for 40 - 45 minutes or until crust is brown.
Cool and serve.
00b0F Spray 9-inch glass pie plate with cooking spray.
In medium bowl, combine caramel pieces and flour. Add apples, caramel topping and lemon juice; mix well. Pour mixture into crust. Top with pecans. Bake on preheated baking sheet at 375\u00b0 for 40 to 45 minutes until crust has browned. Cool.
pple slices.
Place 1 pie crust in a 10-inch
ven to 375\u00b0F Remove pie crusts from pouches.
Place
Cut caramel candies into 4 pieces, combine with flour. Add chopped apples, ice cream topping and lemon juice; mix well.
ress into a 9-inch pie pan.
Bake 12 minutes
Preheat oven and baking sheet to 375\u00b0.
In a medium bowl, combine caramel pieces and flour.
Add apples, caramel topping and lemon juice.
Mix well.
Pour mixture into crust; top with pecans. Bake in preheated baking sheet for 40 to 45 minutes until crust has browned.
Serve warm topped with ice cream or cooled.
In medium bowl, combine caramels and flour.
Add apples, caramel topping and lemon juice; mix well.
Pour mixture into pie crust.
Top with pecans.
Bake on preheated baking sheet in 375\u00b0 oven for 40-45 minutes until crust has browned.
Cool.
Combine candies (each piece cut into 4 pieces) and flour.
Add apples, ice cream topping and lemon juice; mix well.
Pour mixture into frozen pie crust.
Sprinkle with pecans.
Bake at 375\u00b0 on preheated baking sheet for 40 to 45 minutes.
Do not refrigerate.
emove from heat.
Unroll pie crusts, press one into a
Combine 10 caramel candies (cut in fourths) and 1/3 cup flour. Add apples, ice cream topping and lemon juice.
Mix well.
Pour mixture into frozen regular 9-inch Pet-Ritz pie crust and sprinkle with 1/2 cup pecan pieces.
Bake at 375\u00b0 on baking sheet 40 to 45 minutes.
Store at room temperature.
Combine all ingredients well (except pecans).
Pour into a 9-inch regular frozen pie shell.
Sprinkle with pecan pieces. Bake at 375\u00b0 on preheated baking sheet for 40 to 45 minutes.
Mix Cool Whip, softened cream cheese and Eagle Brand milk. Beat for 1 minute.
Pour in pie crusts.
Melt margarine and mix with coconut and almonds.
Place on cookie sheet and cook for 10 minutes at 350\u00b0.
Watch closely and stir often.
(I like mine toasty.)
Pour coconut, almond mixture over top of pies.
Pour caramel topping over the 3 pies.
Freeze.
ook like creamy brown caramel.
Stir the caramel in the can