1 pet-Ritz 9” pie crust, frozen
2/3 cup caramel ice cream topping
10 caramel candies each quartered
2 tsp. lemon juice
1/3 cup all-purpose flour
½ cup pecan pieces
3 cups chopped (1/2 inch cubes) Rome or Jonathan apples, un-peeled

In medium bowl, combine caramel pieces and flour.  Add apples, caramel topping and lemon juice.  Mix well. Pour mixture into crust; top with pecans.  Bake on pre-heated baking sheet at 375 degrees, 40 to 45 minutes until crust has browned.  Cool.