"Caramel Apple Pie Recipe"
Courtesy of: Cooking.com
Yield: 8 servings ---
Dress up a traditional apple pie with pecans and caramel sauce.
It's all made easy with refrigerated pie crust!
For the Crust:
1 box (15 oz) Pillsbury refrigerated pie crusts, softened as directed
1/4 cup finely chopped pecans
For the Filling:
3/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 tablespoon lemon juice
6 cups sliced peeled apples (6 medium)
For the Topping:
1/3 cup caramel topping
1/4 cup chopped pecans
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| RECIPE METHOD
Heat oven to 425 degrees F.
FOR THE CRUST:
Make pie crusts as directed on box for Two Crust Pie, using 9-inch
pie pan. Sprinkle 1/4 cup finely chopped pecans on bottom of crust-lined
FOR THE FILLING:
In large bowl, stir together sugar, flour and cinnamon. Gently stir
in lemon juice and apples. Spoon into crust-lined pan. Top with
second crust; seal edge and flute. Cut slits or shapes in several
places in top crust. Bake 35 to 45 minutes or until apples are tender
and crust is golden brown. Cover edge of pie crust with strips of
foil after 15 to 20 minutes of baking to prevent excessive browning.
Serve with ice cream, if desired. Drizzle with topping; sprinkle
with chopped pecans. Serve warm
Recipe reprinted by permission of Pillsbury®. All rights reserved.
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