Quick Caramel Apple Pie
Yield
servingsPrep
20 minCook
40 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
9 inch, frozen |
|
| 10 | each |
caramels (candy squares)
quartered |
*
|
| ⅓ | cup |
all-purpose flour
|
|
| 3 | cups |
apples
un, cut in cubes |
*
|
| ⅔ | cup |
caramel ice cream topping
|
* |
| 2 | teaspoons |
lemon juice
|
|
| ½ | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
9 inch, frozen |
|
| 1E+1 | each |
caramels (candy squares)
quartered |
*
|
| 79 | ml |
all-purpose flour
|
|
| 7.1E+2 | ml |
apples
un, cut in cubes |
*
|
| 158 | ml |
caramel ice cream topping
|
* |
| 1E+1 | ml |
lemon juice
|
|
| 118 | ml |
pecans
chopped |
|
Directions
In medium bowl, combine caramel pieces and flour.
Add apples, caramel topping and lemon juice; mix well.
Pour into crust; top with pecans.
Bake in preheated 375~ oven for 40 to 45 minutes until crust has browned; cool before serving.
