Carmel-Pecan Apple Pie

By Bonne1

Ingredients

• TOPPING:
• 7 cups sliced peeled tart apples
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 1/4 cup finely chopped pecans
• 1/4 cup packed brown sugar
• 2 tablespoons sugar
• 4-1/2 teaspoons ground cinnamon
• 1 tablespoon cornstarch
• 1 unbaked pastry shell (9 inches)
• 2 tablespoons all-purpose flour
• 2 tablespoons sugar
• 2 tablespoons cold butter
• 1/4 cup finely chopped pecans
• 1/4 cup caramel ice cream topping, room temperature

Preparation

Step 1

In a large bowl, toss apples with lemon juice and vanilla. Combine the pecans, sugars, cinnamon and cornstarch; add to apple mixture and toss to coat. Pour into pastry shell.
In a small bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over filling.
Bake at 350° for 55-60 minutes or until filling is bubbly and topping is browned. Immediately drizzle with caramel topping. Cool on a wire rack. Yield: 8 servings.