Caramel Crunch Apple Pie

• 6 granny smith apples, peeled, cored, and sliced
• 2 tablespoons flour
• 25 vanilla caramels
• 1 tablespoon water
• 1/2 cup sugar
• 1/2 teaspoon ground cinnamon
• 2/3 cup flour
• 1/2 cup (1 stick) butter, softened
• 1/2 cup finely chopped pecans
  
  TO MAKE (1) 9-inch pie crust:
• 1 1/2 cups flour
• 1 teaspoon salt
• 1/2 cup shortening
• 5 tablespoons cold water

Instructions:
Make pie crust: Mix flour & salt together. Cut in shortening until it resembles small beads. Add cold water; mix well. Roll out into circle on floured surface; put in pie pan.
Preheat oven to 375 degrees. In a large bowl, combine apples and flour, tossing to coat apples; spoon into pie shell.
In a medium saucepan, combine caramels and water over medium heat, stirring until caramels melt and mixture is smooth. Spoon caramel mixture over apples.
In a medium bowl, combine flour, sugar, cinnamon, and butter, stirring until crumbly. Add pecans; mix well. Sprinkle over pie and bake 40-45 min. Serve warm or allow to cool completely before serving.

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