Caramel Apple Pie III

10 individually wrapped caramels

½ cup all-purpose flour

¾ cup caramel ice cream topping

⅔ cup chopped pecans

1 teaspoon lemon juice

4 apples - peeled, cored and chopped

1 (9 inch) unbaked pie crust

Preheat oven to 350 degrees F (175 degrees C).

Unwrap and cut caramel candy in half. In a large bowl, mix candy with flour. Stir in apples, ice cream topping, and lemon juice. Pour filling into pie crust and sprinkle with chopped pecans.

Place in oven on a sheet of foil to catch the drips. Bake in preheated oven for 50 minutes, or until golden and bubbly.