1 9-inch pie crust
10 pieces caramel candy (each cut into 4 pieces)
1/3 C. flour
3 C. chopped apples
2 t. lemon juice
2/3 C. caramel ice cream topping
1/2 C. walnuts, broken into pieces

Preheat oven to 375 degrees F. Combine caramel pieces and flour in large bowl. Add apples, topping and juice; mix well. Pour into pie crust. Top with walnut. To prevent the crust getting too brown, bake for 15 to 20 minutes and tent crust. Bake for another 20 minutes or until done. Cool before serving.

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