Caramel Crunch Apple Pie
rec.food.baking/Karen Loughran (2000)

6 Granny Smith apples, peeled, cored, and sliced
2 tablespoons flour
25 vanilla caramels
1 tablespoon water
1/2 cup sugar
1/2 teaspoon ground cinnamon
2/3 cup flour
1/2 cup (1 stick) butter, softened
1/2 cup finely chopped pecans

1 9-inch pie crust:
1 1/2 cups flour
1 teaspoon salt
1/2 cup shortening
5 tablespoons cold water

Make pie crust:
Mix flour & salt together. Cut in shortening until it resembles small beads. Add cold water; mix well. Roll out into circle on floured surface; put in pie pan. Preheat oven to 375 degrees.

In a large bowl, combine apples and flour, tossing to coat apples; spoon into pie shell.

In a medium saucepan, combine caramels and water over medium heat, stirring until caramels melt and mixture is smooth. Spoon caramel mixture over apples.

In a medium bowl, combine flour, sugar, cinnamon, and butter, stirring until crumbly. Add pecans; mix well. Sprinkle over pie and bake 40-45 min. Serve warm or allow to cool completely before serving.