Caramel-Apple Pie

By Unicorn1259

Ingredients

• PECAN PASTRY CRUST
• cups • 2 1/4 cups White Lily® All Purpose Flour
• cup • 1/2 cup chopped pecans, toasted and cooled*
• cup • 2/3 cup cold butter, cut into small pieces
• teaspoon • 1/2 teaspoon salt
• large • 1 large egg yolk
• cup • 1/3 cup ice cold water
• •
• FILLING
• large • 5 large Golden Delicious apples, peeled, cored and cut into slices
• cup • 3/4 cup packed brown sugar
• tablespoons • 2 tablespoons White Lily® All Purpose Flour
• teaspoon • 1/4 teaspoon ground cinnamon
• cup • 1/4 cup butter, melted
• •
• TOPPING
• cup • 1/2 cup Smucker's® Caramel Spoonable Ice Cream Topping

Preparation

Step 1

1COMBINEflour and pecans in food processor; pulse until mixture resembles coarse crumbs.
2ADDcold butter and salt; pulse until mixture is the size of small peas. Add egg yolk and water; pulse only until combined.
3REMOVEto parchment paper. Press dough into ball. Divide dough into 2 round disks. Wrap in plastic wrap; chill at least 30 minutes or up to two days.
4HEAToven to 375°F. Roll out 1 pastry disk on floured surface to 11-inch circle. Gently place in a 9-inch deep-dish or 10-inch pie plate. Trim edge, leaving 1/2-inch overhang. Roll out second pastry round. Cut 1-inch-wide strips using a decorative pastry wheel or pizza cutter. Chill strips.
5STIRapple slices gently with brown sugar, flour and cinnamon in large bowl. Pour into crust.
6WEAVEstrips of dough over filling to form lattice crust, extending ends of strips beyond edge of bottom crust. Trim ends of strips even with outer edge of bottom crust. Lift edge of bottom crust; fold over ends of strips. Crimp edge. Drizzle melted butter over the top crust.
7BAKEon lowest oven rack 1 hour or until crust is golden brown and apples are tender. Cool 1 hour. Just before serving, drizzle caramel topping over crust.
TIP*To toast pecans: Place in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.