Caramel Pecan Apple Pie
Yield
6 servingsPrep
20 minCook
40 minReady
60 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
pie shell (9 inch)
unbaked |
|
| 6 | cups |
apples
and |
*
|
| ¾ | cup |
sugar
|
|
| ¼ | cup |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | tablespoons |
butter
or margarine |
|
| ⅓ | cup |
caramel ice cream topping
|
* |
| 3 | tablespoons |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
pie shell (9 inch)
unbaked |
|
| 1.4 | l |
apples
and |
*
|
| 177 | ml |
sugar
|
|
| 59 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 3E+1 | ml |
butter
or margarine |
|
| 79 | ml |
caramel ice cream topping
|
* |
| 45 | ml |
pecans
chopped |
|
Directions
In a bowl, combine apples, sugar, flour and salt.
Toss lightly.
Spoon apple mixture into pie-crust lined pan.
Dot with butter. Top with second crust and flute. Cut slits in several places. Bake for 35 to 45 minutes or until apples are tender. Remove pie from oven; immediately drizzle ice cream topping over the pie and sprinkle with pecans.
