Caramel Pear Pie

• 6 cups sliced peeled ripe pears (about 6 medium)
• 1 tablespoon lemon juice
• 1/2 cup plus 3 tablespoons sugar, divided
• 2 tablespoons quick-cooking tapioca
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• Pastry for single-crust pie (9 inches)
• 3/4 cup old-fashioned oats
• 1 tablespoon all-purpose flour
• 1/4 cup cold butter, cubed
• 18 caramels
• 5 tablespoons 2% milk
• 1/4 cup chopped pecans

1. In a large bowl, combine pears and lemon juice. In another bowl, combine 1/2 cup sugar, tapioca, cinnamon, salt and nutmeg. Add to pears; stir gently. Let stand for 15 minutes.
2. Pour into pastry shell. In a small bowl, combine the oats, flour and remaining sugar. Cut in butter until crumbly. Sprinkle over pears. Bake at 400u0b0 for 45 minutes.
3. Meanwhile, in a saucepan over low heat, melt caramels with milk. Stir until smooth; add pecans. Drizzle over pie. Bake 8-10 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

lemon juice, sugar, tapioca, ground cinnamon, salt, ground nutmeg, pastry, oldfashioned oats, flour, cold butter, caramels, milk, pecans

Taken from www.tasteofhome.com/recipes/caramel-pear-pie/ (may not work)