Ingredients
6 cups sliced peeled ripe pears (about 6 medium)1 tablespoon lemon juice1/2 cup plus 3 tablespoons sugar, divided2 tablespoons quick-cooking tapioca3/4 teaspoon ground cinnamon1/4 teaspoon salt1/4 teaspoon ground nutmegPastry for single-crust pie (9 inches)3/4 cup old-fashioned oats1 tablespoon all-purpose flour1/4 cup cold butter, cubed18 caramels5 tablespoons 2% milk1/4 cup chopped pecans
Preparation
In a large bowl, combine pears and lemon juice. In another bowl, combine 1/2 cup sugar, tapioca, cinnamon, salt and nutmeg. Add to pears; stir gently. Let stand for 15 minutes.
Pour into pastry shell. In a small bowl, combine the oats, flour and remaining sugar. Cut in butter until crumbly. Sprinkle over pears. Bake at 400° for 45 minutes.
Meanwhile, in a saucepan over low heat, melt caramels with milk. Stir until smooth; add pecans. Drizzle over pie. Bake 8-10 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
