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Caramel apple pie


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  • Crust
  • 1 box Pillsbury refrigerated pie crusts softened as directed
  • 1/4 cup finely chopped pecans
  • Filling
  • 3/4 c sugar
  • 2 T flour
  • 1 t cinnamon
  • 1/8 t nutmeg
  • 1 T lemon juice
  • 6 c (6 medium) peeled and sliced cooking apples
  • Topping
  • 1/3 c caramel ice cream topping
  • 1/4 c chopped pecans



Step 1

Heat oven to 425
Place bottom crust in 9 inch pie dish
Sprinkle 1/4 c finely chopped pecans over crust
in large bowl mix sugar, flour, cinnamon and nutmeg
gently stir in lemon juice and apples-spoon into crust lined pan
top with second crust-seal edge and flute-cut slits in several places in top crust-if desired brush with water and sprinkle with sugar
bake 40-45 mins until golden brown-after 15 to 20 mins of baking time cover crust edge with foil strips to prevent excess browning
cool at least 1 hour before serving
serve with ice cream drizzle with caramel topping and sprinkled w chopped pecans

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