INGREDIENTS
Crust
1
box Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
6
cups thinly sliced, peeled apples (6 medium)
2
tablespoons all-purpose flour
3/4
teaspoon ground cinnamon
1/8
teaspoon ground nutmeg
Topping
2
to 4 tablespoons 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 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.
High Altitude (3500-6500 ft)
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