Caramel Apple Pecan Pie
Yield
1 piePrep
20 minCook
45 minReady
Low Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | x |
pastry
to fill 9-inch pie pan |
* |
| 4 | each |
apples, mcintosh
peeled, cored, thinly sliced |
*
|
| ½ | cup |
pecans
chopped |
|
| ¼ | cup |
sugar
|
|
| ¼ | pound |
caramels (candy squares)
coarse chopped |
|
| 2 | tablespoons |
all-purpose flour
|
|
| ¼ | cup |
milk
|
|
| 1 | x |
milk
for top |
*
|
| 1 | x |
sugar
for top |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | x |
pastry
to fill 9-inch pie pan |
* |
| 4 | each |
apples, mcintosh
peeled, cored, thinly sliced |
*
|
| 118 | ml |
pecans
chopped |
|
| 59 | ml |
sugar
|
|
| 113.4 | g |
caramels (candy squares)
coarse chopped |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 59 | ml |
milk
|
|
| 1 | x |
milk
for top |
*
|
| 1 | x |
sugar
for top |
*
|
Directions
Preheat oven to 375℉ (190℃).
Ease 1 round of pastry into a 9-inch pan.
In a large bowl, toss together apples, pecans, sugar, caramels, flour and milk.
Spoon mixture into pie shell.
Top with the remaining pastry.
Fold the edge of the top pastry under the bottom pastry.
Pinch together and flute the edge with a fork.
Cut several slits in the top so the steam can escape during baking.
Brush top with milk and sprinkle with sugar.
Bake until crust is golden brown, about 45 minutes.
Pie is best served slightly warm.
