Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| ¾ cup | Sugar |
| 2 tablespoons | Flour |
| 1 teaspoon | Cinnamon |
| Ice cream; if desired | |
| ⅓ cup | Caramel ice cream topping |
| ¼ cup | Pecans; chopped with food chopper |
FILLING
GLAZE
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
BOOK, PILLSBURY
THE PAMPERED CHEF
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