A crazy-good apple-pie experiment

We decided to see what would happen if we transformed that classic treat of autumn — the caramel apple — into a Thanksgiving pie. The result was a crazy good no-bake apple pie.

It's totally versatile. We opted to top our pie with crumbled shortbread cookies, chopped toasted peanuts and mini chocolate chips. The pie should be assembled just before serving. The apples can be cooked ahead of time. Then when you are ready for dessert, it will take just 15 minutes to finish the recipe and get it to the table.

Start to finish: 40 minutes

Servings: 8

6 baking apples, peeled, cored and sliced

1 tablespoon cider vinegar

14-ounce package caramel candies, unwrapped

1/2 cup half-and-half

1 teaspoon apple pie spice

Pinch salt

9-inch prepared graham cracker crust

1/2 cup crumbled shortbread cookies

1/4 cup chopped toasted peanuts

1/4 cup mini chocolate chips

In a large, deep skillet over medium-high heat, toss the apple slices with the vinegar. Cook until the apples are tender, about 10 minutes. Transfer the apples and any juices in the pan to a large bowl. Set aside.

Return the skillet to the heat. Add the caramel candies, half-and-half, apple pie spice and salt. Heat, stirring constantly, until melted and smooth. Pour the caramel mixture over the apples and stir until well coated. Spoon the apple-caramel mixture into the graham-cracker crust. Sprinkle the top with the cookies, peanuts and chocolate chips.