Caramel apple pie #2
8 Servings
Ingredients
| Quantity | 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 |
Directions
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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