Step 1

Preheat the oven to 375°F.

Step 2

Lay one pie crust across the bottom of a 9? pie pan and press gently into the sides and bottom. There should be about 1/2? overhang on all sides.

Step 3

In a large bowl, combine apple slices, granulated sugar, flour, cinnamon, allspice, and vanilla extract. Toss with your hands to coat evenly.

Step 4

Add 15 unwrapped caramels to the apple mixture and toss to distribute. Pour apple filling into the pie pan.

Step 5

Cover with the second pie crust, tucking together and fluting the edges.

Step 6

Cut slits into the top of the pie crust for ventilation. Cover the edge of the pie with foil or a silicone pastry protector.

Step 7

Bake for 25 minutes, then remove foil or protector, and bake for another 30-35 minutes, until crust is golden.

Step 8

Allow to cool completely, then melt 5 caramels and tablespoon of cream or half and half in a microwave safe bowl. I heated them for 30 seconds at a time, for about a minute and a half, stirring after each time.

Step 9

When the caramel is melted to a smooth consistency, use a spoon to spread it over the top of the pie crust. You can make designs or just cover it completely – this is up to you.

Step 10

Allow to cool – the caramel will harden. Serve immediately, or cover with foil and serve within 3 days.