Caramel apple pie #2

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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