Caramel Apple Pie II

Ingredients for 8 servings:
1. 9 inches pie shells
2. 10 caramels, quartered
3. 1/3 cup flour (I have to use more, or its runny)
4. 3 cups rome apples or 3 cups jonathan apples, cubed, peeled
5. 2/3 cup caramel ice cream topping
6. 2 teaspoons lemon juice
7. 1/2 cup pecan pieces

Directions:
1. Combine caramels and flour.
2. Add apples, caramel topping and lemon juice; mix thoroughly.
3. Pour into pie crust and top with pecans.
4. Bake at 375 for 40-45 minute.
5. (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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