Caramel-Pecan-Apple Pie

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

Nutrition Information:

• Calories 390
• (Calories from Fat 120),

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

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

• 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;

• 4;