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1.
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Read the package directions on the graham cracker crust and prebake if necessary.
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You can, of course, use your favorite homemade crust recipe, pressed into a 9-inch pie pan and prebaked.
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In either case, let the crust cool on a cooling rack while you prepare the apples.
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2.
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Melt the butter in a large nonreactive skillet or saute pan.
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Add the apples and cook, stirring, over medium heat until they're just about tender, 5 to 6 minutes.
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Stir in the confectioners' sugar and lemon juice, cook for another minute or so, and remove from the heat.
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Scrape the apples and their juice onto a large plate and let cool.
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3.
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When the apples are almost cool, scrape them and their juice into the pie shell, spreading them evenly in the crust.
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Without measuring that's the fun part, not measuring slowly pour a little less than half of the bottle of caramel evenly over the apples.
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Put the pie shell in the freezer for 30 minutes to firm up the apples and caramel.
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When you do this, put the ice cream in the refrigerator to soften it.
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4.
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After 30 minutes, spoon the softened ice cream over the apples, pressing it down and smoothing it out with the back of a fork.
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Now pour as much of the remaining caramel over the ice cream as you like.
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You can pour it in a spiral, a zigzag, or any decorative fashion you like.
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(Note to kids: you probably won't need to use all of the remaining topping, but you don't have to tell your parents I said that, if you don't want to.)
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Sprinkle the nuts over the top of the pie, then put the pie back in the freezer for 1 hour to firm it up.
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No cheating and taking it out before an hour is up.
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Slice and serve.
