Praline Taffy Apple Pie

½ cup packed Brown sugar
½ cup chopped Pecans
1/3 cup All purpose flour
¼ cup melted Butter or margarine
2/3 cup Sugar
3 tablespoon All purpose flour
2 teaspoon Ground Cinnamon
1 teaspoon Lemon Juice
1 dash Salt
6 cups Apples peeled and thinly slice
10 Caramels halved

For pastry: Prepare Pastry for Double-Crust Pie. On a lightly floured surface, roll out half of the pastry to form a 12-inch circle. Fit into a 9-inch pie plate. Trim even with rim of pie plate. For top crust, roll out the remaining dough. Set aside.

For praline mixture: Combine brown sugar, pecans, 1/3 cup flour, and melted butter or margarine. In a large mixing bowl, combine granulated sugar, flour, cinnamon, lemon juice, and salt. Add the apples and toss to coat. Transfer half of the apple mixture to the pastry-lined pie plate. Top with half of the praline mixture and caramels. Repeat layers with the apples and praline mixture. Cut slits in top crust; place on filling and trim ½ inch beyond the edge of pie plate. Fold top pastry under bottom pastry. Brush crust with the half and half, cream, or milk. Cover edge with foil. Bake the pie in a 375° oven for 25 minutes. Remove the foil. Bake 20 to 25 minutes more or until the top is golden and apples are tender. Serve warm.

Pastry for Double-Crust Pie: In a mixing bowl, stir together 2-1/2 cups unbleached flour or all-purpose flour, 2 tablespoons sugar, and 3/4 teaspoon salt. Cut in 3/4 cup shortening and 1/4 cup cold butter until pieces are the size of small peas. Sprinkle 6 tablespoons cold water over the mixture, 1 tablespoon at a time, tossing with a fork until all is moistened. Divide dough in half. Form each half into a ball. Cover; chill for at least 1 hour or until the dough is easy to handle.