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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cannon Estate in Arlington, Texas in 1992. Ingredients:
9 inch whole piecrust |
10 whole caramel candies quartered |
1/3 cup flour |
3 cups apples unpeeled and diced |
2/3 cup caramel ice cream topping |
2 teaspoons lemon juice |
1/2 cup pecans chopped |
Directions:
1. Preheat oven to 375.
2. In medium bowl combine caramel pieces and flour.
3. Add apples, caramel topping and lemon juice then mix well and pour into crust.
4. Top with pecans then bake 45 minutes.
5. Cool before serving.
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