Caramel-Pecan-Apple Pie

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.

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Servings 8

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( 140 ) Ratings

140 Ratings

5 Stars

4 Stars

3 Stars 11%

2 Stars 36%

1 Stars 29%

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ingredients 10
Prep Time 35 min
Total Time 3 hr 20 min

Ingredients

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

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Directions

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

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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
Calories from Fat: 120),

% Daily Value

Total Fat: 13g; 13%
(Saturated Fat 5g, 5% Trans Fat 0g 0% ),
Cholesterol: 5mg; 5%;
Sodium: 380mg; 380%;
Total Carbohydrate: 64g; 64%
(Dietary Fiber 1g 1% Sugars 34g 34% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 4%;
Calcium: 0%;
Iron: 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;