Caramel Crunch Apple Pie

28 vanilla dairy caramels

2 tablespoons water

4 cups peeled, sliced Michigan apples

1 unbaked 9-inch pie shell

3/4 cup all-purpose flour

1/3 cup sugar

1/2 teaspoon cinnamon

1/3 cup butter or margarine

1/2 cup chopped walnuts

Melt caramels with water in top of double boiler, stirring occassionally until mixture is smooth. Layer apples and caramel sauce in pie shell. Combine flour, sugar and cinnamon. Cut in butter and margarine until mixture is crumbly; stir in walnuts. Sprinkle over top of pie. Bake at 375^o F. for 50 to 60 minutes or until apples are tender.

CREDITS: www.MichiganApples.com