Caramel Apple Pie
Yield
1 PiePrep
15 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
pie shell (9 inch)
all-ready |
|
| ¼ | cup |
pecans
finely chopped |
|
| Filling | |||
| 6 | cups |
apples
peel, sliced |
|
| ¾ | cup |
sugar
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | x |
ice cream
if desired |
*
|
| Glaze | |||
| ⅓ | cup |
caramel topping
|
* |
| ¼ | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
pie shell (9 inch)
all-ready |
|
| 59 | ml |
pecans
finely chopped |
|
| Filling | |||
| 1.4 | l |
apples
peel, sliced |
|
| 177 | ml |
sugar
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 5 | ml |
cinnamon
|
|
| 15 | ml |
lemon juice
|
|
| 1 | x |
ice cream
if desired |
*
|
| Glaze | |||
| 79 | ml |
caramel topping
|
* |
| 59 | ml |
pecans
chopped |
|
Directions
Bake crust according to package directions for two-crust pie using 9-inch pie pan.
Sprinkle ¼ cup pecans on bottom of pie crust-lined pan. Heat oven to 425℉ (220℃).
In large bowl, combine all filling ingredients; mix lightly. Spoon into pie crust-lined pan.
Top with second crust and flute according to directions that follow; cut slits in several places.
Bake at 425' for 35 to 45 minutes or until apples are tender and crust is golden brown.
Cover edge of pie crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.
Serve with ice cream, if desired. Drizzle with caramel ice cream topping; sprinkle with pecans.
Serve warm.
Robe or Spiral edge: Trim bottom crust even with edge of pie pan.
Fold overhang of top crust under bottom crust so it is even with edge of pan.
To create the rope of spiral edge, press thumb at an angle into edge of crust and pinch dough between thumb and knuckle of index finger.
Repeat pattern diagonally around edge of pie pan.
