5 cups thinly sliced peeled tart apples (about 2 pounds)
1 unbaked pastry shell (9 inches)
3/4 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon ground cinnamon
1/3 cup cold butter, cubed
1/2 cup chopped walnuts
In a heavy saucepan, combine caramels and water. Cook and stir over low heat until melted; stir until smooth.
Arrange a third of the apples in pastry shell; drizzle with a third of the caramel mixture. Repeat layers twice. In a small bowl, combine the flour, sugar and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over pie.
Bake at 375° for 40-45 minutes or until apples are tender (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack for 1 hour. Store in the refrigerator.