Caramel-Pecan-Apple Pie

(140)
  7 reviews
  • 35|min prep time
  • 3|hr|20|min total time
  • 10 ingredients
  • 8 servings

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

Directions

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

Notes

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Tips

Nutrition Information

Recipe Step Photos

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