Ingredients

• 6 cups peeled sliced ripe pears
• 1 tablespoon lemon juice
• 1/2 cup sugar, plus
• 3 tablespoons sugar, divided
• 2 tablespoons quick-cooking tapioca
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 9" unbaked pie shell
• 3/4 cup rolled oat
• 1 tablespoon all-purpose flour
• 1/4 cup cold butter or 1/4 cup margarine
• 18 caramels
• 5 tablespoons milk
• 1/4 cup chopped pecans

Directions

1. Add together in a large bowl, the pears and lemon juice; toss.

2. In a different bowl, mix together 1/2 cup sugar, tapioca, cinnamon, salt, and nutmeg. Add to pears; stir gently to mix well.

3. Let stand for 15 minutes.

4. Pour mixture into the pastry shell.

5. In a bowl, mix the oats, flour, and remaining sugar.

6. Cut in butter with a pastry blender until mixture is crumbly.

7. Sprinkle over pears.

8. Bake at 400 degrees for 45 minutes.

9. In a saucepan, melt caramels with milk, over low heat.

10. Stir until smooth.

11. Add pecans.

12. Drizzle over pie.

13. Bake for 8-10 minutes or until crust is golden brown and filling is bubbly.

14. Cool pie on a wire rack.

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