Ingredients: 6 cups sliced, peeled ripe apples 1 tablespoon lemon juice ½ cup sugar 2 tablespoons quick-cooking tapioca ¾ teaspoon ground cinnamon ¼ teaspoon salt ¼ teaspoon ground nutmeg 1 box refrigerated piecrusts, softened as directed on box ¾ cup old-fashioned rolled oats 1 tablespoon all-purpose flour 3 tablespoons sugar ¼ cup cold butter or margarine 18 caramels, unwrapped 5 tablespoons milk ¼ cup chopped pecans

Directions: Preheat oven to 400°F. In a large bowl mix apples and lemon juice. In small bowl mix ½ cup sugar, tapioca, cinnamon, salt, and nutmeg. Add to apples; stir gently. Let stand 15 minutes. Place 1 piecrust in ungreased 9-inch glass pie plate. Pour apple mixture into pastry-lined pie plate. In a small bowl mix oats, flour, and 3 tablespoons sugar. Cut in butter until crumbly. Sprinkle over applies. Cut second crust into wedges; arrange wedges in an alternating pattern across the mixture. Bake 45 minutes. Meanwhile, in a 1-quart saucepan heat caramels and milk over low heat until caramels are melted. Stir until smooth; add pecans. Drizzle over pie. Bake 8 to 10 minutes longer or until crust is golden brown and filling is bubbly. Cool completely on cooling rack, about 2 hours. Makes 8 servings. Recipe from Pillsbury. *See more recipes in our dessert collection