Caramel Apple Pie

with crunchy crumb topping
:
:TOPPING:


:1/4 cup all-purpose flour
:1/3 cup packed brown sugar
:2 tablespoons butter or margarine, softened
:1/2 teaspoon ground cinnamon


:PIE:


:6 cups sliced peeled baking apples
:1 tablespoon lemon juice
:1/2 cup sugar
:3 tablespoons all-purpose flour
:1/2 teaspoon ground cinnamon
:1 unbaked pastry shell (9 inches)
:28 caramels
:1 can (5 ounces) evaporated milk
:
:Combine flour, brown sugar, butter and cinnamon; spread into an
ungreased
:8-in. square baking pan. Bake at 400 F for 6-8 minutes or until
golden
:brown. Cool; crumble and set aside. Sprinkle apples with lemon juice.
:Combine sugar, flour and cinnamon; toss with apples. Place apples in
pie
:shell. Cut a circle of foil to cover apples but not the edge of
pastry;
:place over pie. Bake at 425 F for 10 minutes. Reduce heat to 375 F;
bake for
:35 minutes or until apples are tender. Meanwhile, in a saucepan over
low
:heat, melt caramels with milk, stirring frequently. Remove foil from
pie.
:Pour caramel mixture over apples. Sprinkle with topping; return to
the oven
:for 5 minutes. Serve warm. Yield: 6-8 servings.