Cinnamon Caramel-Crunch Apple Pie

• 28 caramels
• 2 tablespoons water
• 5 cups thinly sliced peeled tart apples (about 2 pounds)
• 1 unbaked pastry shell (9 inches)
• 3/4 cup all-purpose flour
• 1/3 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/3 cup cold butter, cubed
• 1/2 cup chopped walnuts

1. In a heavy saucepan, combine caramels and water. Cook and stir over low heat until melted; stir until smooth.
2. Arrange a third of the apples in pastry shell; drizzle with a third of the caramel mixture. Repeat layers twice. In a small bowl, combine the flour, sugar and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over pie.
3. Bake at 375u0b0 for 40-45 minutes or until apples are tender (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack for 1 hour. Store in the refrigerator.

caramels, water, apples, pastry shell, flour, sugar, ground cinnamon, cold butter, walnuts

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