Recipe: Caramel Topped Apple Pie

Caramel Topped Apple Pie
Source: The Best of Sunset cookbook
Servings: 8

5 1/2 cups Peeled -- sliced tart apples (2 lbs.)
1/4 cup Water Unbaked 9-inch pastry shell
3/4 cup Sugar
3/4 cup Graham cracker crumbs
1 tbsp All-purpose flour
1/2 tsp Ground cinnamon
1/2 tsp Nutmeg
1/2 cup Chopped pecans
1/3 cup Butter or margarine -- melted
1/2 lb Vanilla caramels*
1/2 cup Milk

*Make this pie with the popular cellophane-wrapped caramels sold in supermarkets, or try candy-shop or gourmet caramels, if you like.

In a 3- to 4-quart pan, combine apples and water. Bring to a boil; boil for 1 minute, then pour into a 10- by 15-inch rimmed baking pan to cool quickly. When cool, spoon apples into pastry shell.

Combine sugar, cracker crumbs, flour, cinnamon, nutmeg, pecans, and butter; sprinkle over apples.

Bake in a 425 degree oven for 10 minutes. Reduce oven temperature to 350, continue to bake until apples are tender when pierced, 20 more minutes.

Meanwhile, combine caramels and milk in the top of a double boiler. Stir over simmering water until melted and smooth. Pour caramel sauce over pie; continue to bake until caramel just begins to bubble at pie edges, about 10 more minutes. Let cool.