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Caramel Apple Pie

Caramel Apple Pie
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Dress up a traditional apple pie with pecans and caramel sauce. It's all made easy with refrigerated pie crust!

Prep Time:
20 Min
Total Time:
2 Hr 5 Min
Makes:
8 servings
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INGREDIENTS
Crust
1box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
1/4cup finely chopped pecans
Filling
3/4cup sugar
2tablespoons all-purpose flour
1teaspoon ground cinnamon
1/8teaspoon ground nutmeg
1tablespoon lemon juice
6cups sliced peeled cooking apples (6 medium)
Topping
1/3cup caramel ice cream topping
1/4cup chopped pecans
DIRECTIONS
1.Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan. Sprinkle 1/4 cup finely chopped pecans in bottom of crust-lined pan.
2.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 or shapes in several places in top crust. If desired, brush crust with water; sprinkle lightly with sugar.
3.Bake 35 to 45 minutes or until apples are tender and crust is golden brown. After 15 to 20 minutes of baking time, cover crust edge with strips of foil to prevent excessive browning. Cool at least 1 hour before serving.
4.Serve warm pie with ice cream. Drizzle with caramel topping; sprinkle with chopped pecans.
High Altitude (3500-6500 ft): Before baking, cover edge of crust with strips of foil to prevent excessive browning; during last 5 minutes of baking, remove foil strips.
High Altitude (3500-6500 ft):

Before baking, cover edge of crust with strips of foil to prevent excessive browning; during last 5 minutes of baking, remove foil strips.

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