Rachel Frick Cardelle

Set oven @ 375°F

This pie has won several baking competitions for me and, more importantly, more than a little love around our Thanksgiving table. For the crust, as with all my pies, it seems to work best if I make the Williams Sonoma pie crust.

Topping

Measurement	ingredient
1 cup	flour
1/2 cup	light brown sugar
1/2 teaspoon	cinnamon
1/2 teaspoon	salt
1/4 cup	chopped pecans or walnuts
1/2 cup	butter (unsalted & melted)
1/4 cup	caramel sauce

Prep: Mix everything together except the butter and caramel. Then add butter and mix.

filling

Measurement	ingredient
2 1/2 – 3 cups	tart apples, peeled & sliced into 16 pieces (Granny Smith are what I always use)
1/3 cup	sugar
3 tablespoons	flour
1/4 teaspoon	salt
1/4 teaspoon	cinnamon
1/2 teaspoon	lemon juice
1/4 cup	caramel sauce
6	individually wrapped caramels, each cut into quarters

Prep: Combine dry ingredients, including caramel sauce and caramels. Add lemon juice and apples.

Assembly: Place filling in pie shell. Cover with the topping mix then drizzle on caramel sauce.

Bake for 30 – 40 minutes.