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Caramel-Pecan-Apple Pie

(140)
  7 reviews
  • 35 min prep time
  • 3 hr 20 min total time
  • 10 ingredients
  • 8 servings
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Home-baked apple pie? Oh my! It's simple when you start with refrigerated pie crust, and it's simply over-the-top with caramel-pecan topping.

Crust

1
box Pillsbury™ 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

Steps

  • 1 Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
  • 2 In 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.
  • 3 Bake 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.

Expert Tips

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
% Daily Value
Total Fat
13g
21%
Saturated Fat
5g
26%
Trans Fat
0g
0%
Cholesterol
5mg
2%
Sodium
380mg
16%
Total Carbohydrate
64g
21%
Dietary Fiber
1g
6%
Protein
2g
2%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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