Ingredients
6
cups sliced peeled ripe apples
1
tablespoon lemon juice
1/2
cup sugar
2
tablespoons quick-cooking tapioca
3/4
teaspoon ground cinnamon
1/4
teaspoon salt
1/4
teaspoon ground nutmeg
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3/4
cup old-fashioned oats
1
tablespoon all-purpose flour
3
tablespoons sugar
1/4
cup cold butter or margarine
18
caramels, unwrapped
5
tablespoons milk
1/4
cup chopped pecans
Preparation
Heat oven to 400°F. In large bowl, mix apples and lemon juice. In small bowl, mix 1/2 cup sugar, the tapioca, cinnamon, salt and nutmeg. Add to apples; stir gently. Let stand 15 minutes. Place 1 pie crust in ungreased 9-inch glass pie plate. Pour apple mixture into pastry-lined pie plate.
In small bowl, mix oats, flour and 3 tablespoons sugar. Cut in butter until crumbly. Sprinkle over apples. Cut second crust into wedges; arrange wedges in an alternate pattern across the mixture.
Bake 45 minutes. Meanwhile, in 1-quart saucepan, heat caramels and milk over low heat until caramels are melted. Stir until smooth; add pecans. Drizzle over pie. Bake 8 to 10 minutes longer or until crust is golden brown and filling is bubbly. Cool completely on cooling rack, about 2 hours.
