Thanksgiving pie

I know that it is a little late, but I wanted to show my pie that I made for Thanksgiving because it was so good. I have decided that it will be my new tradition to make this pie every year.


My mom found the recipe online at allrecipes.com.
Caramel Crunch Apple Pie
INGREDIENTS
TOPPING:
1/4 cup all-purpose flour
1/3 cup packed brown sugar
2 tablespoons butter or margarine, softened
1/2 teaspoon ground cinnamon
PIE:
6 cups peeled, sliced baking apples
1 tablespoon lemon juice
1/2 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 (9 inch) unbaked pastry shell
28 caramels
1 (5 ounce) can evaporated milk
DIRECTIONS
Combine flour, brown sugar, butter and cinnamon; spread into an ungreased 8-in. square baking pan. Bake at 400 degrees F for 6-8 minutes or until golden brown. Cool; crumble and set aside. Sprinkle apple with lemon juice. Combine sugar, flour and cinnamon; toss with apples. Place apples in pie shell. Cut a circle of foil to cover apples but not the edge of pastry; place over pie. Bake at 425 degrees F for 10 minutes. Reduce heat to 375 degrees F; bake for 35 minutes or until apples are tender.
Meanwhile, in a saucepan over low heat, melt caramels with milk, stirring frequently. Remove foil from pie. Pour caramel mixture over apples. Sprinkle with topping; return to the oven for 5 minutes. Serve warm.
I changed it a little by adding pecans to the topping, which was a nice touch. I also used two cans of apple pie apples, instead of fresh, to save time and money. Next time I think I will bake it a little bit longer before adding the caramel onto it, probably 10 minutes more or so. Overall it was a delicious pie and I can't wait to make it again.