Ø 2 pastry shells, 9-inch
Ø 4 Granny Smith apples peeled and cored, thinly sliced
Ø 1/4 cup Sugar
Ø 25 Caramels (Place in freezer for 10 minutes to make unwrapping easy)
Ø 2 Tblsp. Flour
Ø 1/4 cup Milk
Ø 6 tablespoons unsalted butter softened
Ø 1/2 cup firmly packed brown sugar
Ø 2/3 cup all-purpose flour
Ø 1 teaspoon ground cinnamon
Ø 1 cup chopped pecans
To make topping: In a small bowl with your fingertips blend butter, brown sugar, cinnamon and flour until smooth and blend in nuts. Chill topping, covered.
Preheat oven to 375°. Fit 1 round of rolled pastry into a 9-inch pie pan.
In a large bowl, toss together apples, pecans, sugar, caramels, flour and milk. Spoon mixture into pie shell. Cover loosely with foil.
Bake for 45 minutes to 1 hour.
Remove foil. Carefully stir with fork, careful not to puncture crust.
Crumble topping over center of pie, breaking up any large chunks. Bake pie in middle of oven 30 minutes more, or until crust is golden and filling is bubbling.
Cool pie on a rack and serve warm or at room temperature with vanilla ice cream or Sour Cream Ice Cream (also on this site).