Kittencal's Caramel Crunch Apple Pie from Food.com

INGREDIENTS

Nutrition

YIELDS1 pieUNITSUS

• 4apples, peeled cored and cut into wedges (Granny Smith apples are best)
• 2⁄3cup flour, plus
• 2tablespoons flour
• 1(9 inch) frozen ready to bake deep dish pie shells, thawed or 1 (9 inch) use my no-fail butter pie crusts,Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust
• 25vanilla caramels (about half of a 14 oz pkg)
• 1tablespoon water
• 1⁄2cup sugar
• 1⁄2teaspoon cinnamon
• 1⁄2cup butter (no substitutions)
• 1⁄2cup chopped walnuts

DIRECTIONS

1. Set oven to 375 degrees.
2. In a large bowl, combine the apples, and 2 Tbsp flour, tossing to coat the apples; spoon into the thawed (unbaked) pie shell.
3. In a medium saucepan, combine the caramels and water over medium heat, stirring until the caramels melt, and the mixture is smooth.
4. Spoon the caramel mixture evenly over the apples in the pie crust.
5. In a medium bowl, combine the remaining 2/3 cup flour, the sugar, cinnamon and butter, stirring until crumbly.
6. Add in the walnuts; mix well.
7. Sprinkle over the pie and place the pie plate on a baking sheet.
8. Bake for 40-45 minutes, or until the apples are tender.
9. Serve warm, or allow to cool completely before serving.