Apple Caramel Pecan Pie
Rachel
ingredients
- Crust
- 1 box (15 oz) Pillsbury refrigerated pie crusts, softened as directed on box
- Filling
- 6 cups thinly sliced, peeled apples (6 medium granny smith)
- 3/4 cup sugar
- 2 tablespoons all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup brown sugar
- 1 tablespoon lemon juice
- Topping
- 1/3 cup caramel topping
- 2 to 4 tablespoons chopped pecans
directions
- 1
Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate
- 2
Peel apples and put in water and lemon juice to prevent browning
- 3
In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust; seal edges and flute. Cut slits or shapes in several places in top crust. Cover edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of baking.
- 4
Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Immediately after removing pie from oven, drizzle with caramel topping; sprinkle with pecans. Cool on cooling rack at least 2 hours before serving.
Source: Pillsbury
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