2 9-inch pie crusts; unbaked
4 McIntosh apples; peeled and cored; thin sliced (1 pound)
½ cup Pecan Valley 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
1. Preheat oven to 375ºF. Ease 1 round of pastry into a 9-inch pan.
2. In a large bowl, toss together apples, pecans, sugar, caramels, flour and milk. Spoon mixture into pie shell.
3. 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.
4. Bake in a preheated oven for about 45 minutes until crust is golden brown. Pie is best served slightly warm.
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