Since Thanksgiving approaches, I thought I’d share the recipe for one of our Thanksgiving standards…caramel apple pie. It even won second place at a church pie contest a while back!

20 individually wrapped caramels
1/2 cup all-purpose flour
5 large Granny Smith apples–peeled, cored and sliced
3/4 cup caramel ice cream topping
1 teaspoon lemon juice
1 9-inch unbaked pie crust

Preheat oven to 350.
Unwrap and cut caramel candies in half. In a large bowl, mix candy with flour. Stir in apples, ice cream topping, and lemon juice. Pour filling into pie crust.
Place in oven on a sheet of foil to catch the drips. Bake in preheated oven for 50 minutes, or until golden and bubbly.