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“This is a recipe that was given to me and it is alittle different version of the one I make. The caramel ice cream topping makes it mouth watering. Even if this one is aready posted, I still wanted to try and post it so I could have a copy of it for my records.”
READY IN:
1hr 10mins
SERVES:
8-10
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

  • 1 (9 inch) unbaked pie shells
  • 10 caramels
  • 12 cup flour
  • 34 cup caramel ice cream topping
  • 1 teaspoon lemon juice
  • 4 apples, cored & sliced
  • 23 cup pecans, chopped

Directions

  1. Preheat oven to 350 degrees F.
  2. Unwrap and cut caramel candy in half.
  3. In a large bowl, mix candy with flour.
  4. Stir in apples, ice cream topping, and lemon juice.
  5. Pour filling into pie crust and sprinkle with chopped pecans or walnuts.
  6. Place in oven on a sheet of foil to catch the drips.
  7. Bake in preheated oven for 50 minutes, or until golden and bubbly.

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