carmel apple pie

9" deep dish crusts - 2
1/2 C brown suger, 1/4 c melted butter, 1/3 C flour - combine these, mix well and set aside
5 cups thinly sliced apples, 2/3 C white sugar, 3T flour, 2 t cinnamon (I used more), 1 t lemon juice
Toss together in a large bowl until the apples are coated
20 caramels cut in half
...

Put half the apples in the pie crust, 1/2 the toffee mix (the brown sugar-flour-butter concoction) and 1/2 caramels.
Repeat and then put on the pie top and seal the edges well. Cut your steam vents and then brush the top with a little milk.
Cover with foil an bake 25 minutes at 375, the remove the foil and bake 25 more minutes.
Suggestions: I did not peel my apples and my hubs said he wished I would have.
The caramels could have been cut in 1/4ths because they didn't really get melty enough.
My daughter didn't like the toffee part and suggested I leave it out next time.
Serve it hot, even if you microwave it later, because the carmel is nice and soft and gooey that way.

In spite of all the complaining - I made the pie last night and there is only once piece left. The painter and the dryer repairman both ate it and they didn't complain! I ate two pieces, so I don't think I better bake it again for a long time.