Ingredients
TOPPING:1/4 cup all-purpose flour1/3 cup packed brown sugar2 tablespoons butter, softened1/2 teaspoon ground cinnamonPIE:6 cups sliced peeled tart apples1 tablespoon lemon juice1/2 cup sugar3 tablespoons all-purpose flour1/2 teaspoon ground cinnamon1 unbaked pastry shell (9 inches)28 caramels1 can (5 ounces) evaporated milk
Preparation
Combine flour, brown sugar, butter and cinnamon; spread into an ungreased 8-in. square baking pan. Bake at 400° for 6-8 minutes or until golden brown. Cool; crumble and set aside. Sprinkle apple with lemon juice. Combine sugar, flour and cinnamon; toss with apples. Place apples in pie shell. Cut a circle of foil to cover apples but not the edge of pastry; place over pie. Bake at 425° for 10 minutes. Reduce heat to 375°; bake for 35 minutes or until apples are tender.
Meanwhile, in a saucepan over low heat, melt caramels with milk, stirring frequently. Remove foil from pie. Pour caramel mixture over apples. Sprinkle with topping; return to the oven for 5 minutes. Serve warm.
