Yield: 8 Servings
|1 pack||(15-oz) Pillsbury refrigerated pie crusts|
|½ cup||Pecans; finely chopped with food chopper|
|6 mediums||Apples; peeled, cored and sliced|
|1 tablespoon||Lemon juice|
|Ice cream; if desired|
|⅓ cup||Caramel ice cream topping|
|¼ cup||Pecans; chopped with food chopper|
Prepare pie crust according to package directions for two-crust pie using Stoneware 9-inch Pie Plate. Sprinkle ¼ cup pecans on bottom of crust-lined pan.
Heat oven to 425 degrees. Peel, core and slice apples using Apple Peeler/Corer/Slicer. Juice lemon with Lemon Aid. Combine all filling ingredients in Batter Bowl; mix lightly. Spoon into crust-lined pan. Top with second crust and flute. Using 3-inch Self-Sharpening Paring Knife, cut slits in several plaees. Bake 35-45 minutes or until apples are tender and crust is golden brown. Cover edge of pie crust with strips of foil after 15-20 minutes of baking to prevent excessive browning.
Serve with ice cream using Ice Cream Dipper. Drizzle with caramel ice cream topping; sprinkle with remaining ¼ cup pecans. Serve warm. 8 servings.
"TURNING OUT THE BEST" RECIPE
THE PAMPERED CHEF
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