I had no clue what the caramels would do- would the dissolve? Would they clump together? Would they melt, leaving little pockets of gooey caramel? Who knows? Well, they dissolved, leaving a delicious caramel-y coating over everything. It wasn't overpowering, but a nice addition to your normal apple pie. I wasn't a huge fan of the nuts in it, but hey, it's not my birthday.
Caramel Apple Pie
Your Favorite Pie Crust (I like Martha's Pate Brise)
5 granny smith apples, cored, peeled, sliced
2 tbs cinnamon
1 tsp nutmeg
1 tsp cornstarch
1 tbs butter
15 caramels, quartered
1/4 cup pecans, chopped
preheat oven to 350
roll out pie crust, place bottom crust in pie pan
toss apple slices in a bowl with cinnamon, nutmeg, allspice, salt, cornstarch. add caramel pieces and nuts, mix. Place in pie shell. scatter pieces of butter on top of apple mixture. Place top crust over apples, seal edges, cut slits in top crust for venting. Bake at 350 for around 40 minutes until crust is golden brown and filling is bubbly. place on a rack to cool.