Caramel Pecan Apple Pie

By KimK33

Ingredients

• Crust
• 1 box refrigerated pie crusts, softened as directed on box
• Filling
• 6 cups thinly sliced, peeled apples (6 medium)
• 3/4 cup sugar
• 2 tablespoons all-purpose flour
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• Topping
• 1/3 cup caramel topping
• 2 to 4 tablespoons chopped pecans

Details

Servings 8
Preparation time 35mins
Cooking time 235mins
Adapted from pillsbury.com

Preparation

Step 1

* 1Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
* 2In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust; seal edges and flute. Cut slits or shapes in several places in top crust. Cover edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of baking.
* 3Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Immediately after removing pie from oven, drizzle with caramel topping; sprinkle with pecans. Cool on cooling rack at least 2 hours before serving.

Tart apples, such as Granny Smith, McIntosh or Haralson, make the most flavorful pies. Eating apples, like Red Delicious, do not cook down as much during baking.
Two 21-ounce cans of apple pie filling can be substituted for the fresh apple filling. Toasted, chopped walnuts may be substituted for the pecans