Caramel-Pecan Apple Pie

By Shirl

You'll love the smell in your kitchen-and the smiles on everybody's faces-when you make this scrumptious pie that's drizzled with caramel topping. It takes me back home to Virginia and being at my granny's table.
-Gloria Castro Santa Rosa, California

Ingredients

• STREUSEL TOPPING:
• 7 cups sliced peeled tart apples
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 3/4 cup chopped pecans
• 1/3 cup packed brown sugar
• 3 tablespoons sugar
• 4.1 /2 teaspoons ground cinnamon
• 1 tablespoon cornstarch
• 1/4 cup caramel ice cream topping,
• room temperature
• 1 unbaked pastry shell (9 inches)
• 3 tablespoons butter, melted
• 3/4 cup all-purpose flour
• 2/3 cup chopped pecans
• 1/4 cup sugar
• 6 tablespoons cold butter
• 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 caramel topping over bottom of pastry shell; top
with apple mixture (shell will be full). Drizzle with butter.
In a small bowl, combine the flour, pecans and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle: over filling.
Bake at 350 for 55-65 minutes or until filling is bubbly and topping is browned. Immediately drizzle with caramel topping.
Cool on a wire rack.