Pastry for 2 9" pie crusts
7-8 apples, peeled, cored, and sliced
1/4 cup sugar
2 Tbsp. flour
1/2 tsp. cinnamon
1/8 tsp. cardamom
1/2 cup chopped pecans or walnuts
1 8 oz. package caramels
1/4 cup sweetened condensed milk
Preparation
Place bottom pie crust in 9" pie pan.
Mix sliced apples, sugar, cinnamon, cardamom, flour, and chopped nuts in
a bowl. Place apple mixture in pie crust.
Heat the sweetened condensed milk with the caramels in a saucepan over
low heat until all caramels are melted and mixture is smooth.
Using a fork or spoon, pour caramel mixture over apple mixture, lifting
apple mixture to allow caramel to run through. You may not use all the caramel
mixture, depending on how full your pie is.
Cover with top pie crust and crimp edges.
Make a few slices in top crust for escaping steam.
Sprinkle a few drops of milk on top crust and then sprinkle with sugar.
Place pie on a cookie sheet in case of any run over.
Bake at 425 degrees for 45-50 minutes or until apples are tender.