- 2 9-inch pie crusts; unbaked
- 4 McIntosh apples; peeled and cored; thin sliced (1 pound)
- ½ cup pecan pieces
- ¼ cup granulated sugar
- ¼ pound caramels; course chopped
- 2 tablespoons all-purpose flour
- ¼ cup milk
- Milk; for top
- Granulated sugar; for top
- Preheat oven to 375ºF. Ease 1 round of pastry into a 9-inch pan.
- In a large bowl, toss together apples, pecans, sugar, caramels, flour and milk. Spoon mixture into pie shell.
- Top with the remaining pastry. Fold the edge of the top pastry under the bottom pastry. Pinch together and flute the edge with a fork. Cut several slits in the top so the steam can escape during baking. Brush top with milk and sprinkle with sugar.
- Bake in a preheated oven for about 45 minutes until crust is golden brown. Pie is best served slightly warm.
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