Caramel-Toffee-Apple Pie with Pecans

Caramel apple lovers will dig in to this tasty treat! A packaged crust adds to the ease of preparation.

  • prep time 55 min
  • total time 3 hr 30 min
  • ingredients 14
  • servings 8

Ingredients

Filling

6
medium apples (mixed varieties, such as 4 Gala, 2 Granny Smith), peeled, cored and sliced (about 6 cups)
3/4
cup granulated sugar
1
tablespoon plus 2 teaspoons cornstarch
1
tablespoon butter or margarine
3/4
teaspoon ground cinnamon
1/2
teaspoon ground nutmeg
1
container (4 oz) snack-size cinnamon applesauce
Juice of 1/2 medium lemon (about 2 tablespoons)
1/2
cup toffee caramel dip

Crust

1
box Pillsbury® refrigerated pie crusts, softened as directed on box
1/2
cup chopped pecans
1
egg, beaten
1 1/2
tablespoons half-and-half or milk
2
tablespoons white decorator sugar crystals, if desired
  • 1 Heat oven to 400°F. Cover cookie sheet with foil; set aside. In 4-quart saucepan, cook all filling ingredients except toffee caramel dip over medium heat about 5 minutes, stirring occasionally, until butter melts and mixture develops "juice."
  • 2 Unroll 1 crust; smooth crust with hands. Sprinkle 1/4 cup of the pecans on crust, leaving 1 1/2 inches around edge. Using rolling pin, press pecans into crust without them breaking through other side of crust. Run spatula under crust; place in ungreased 9-inch glass pie plate, pecan side up.
  • 3 Spoon half of the filling mixture into crust. Spoon and spread caramel dip evenly over top. (Hint: Use 1 teaspoon to measure and another teaspoon to scrape dip out of spoon.)
  • 4 Spoon other half of filling mixture on top. Unroll second crust; smooth crust with hands. Sprinkle remaining 1/4 cup pecans on crust, leaving 1 1/2 inches around edge. Using rolling pin, press pecans into crust without them breaking through other side of crust. Place crust over top of filling, pecans side up. Seal edge and flute.
  • 5 Stir together egg and half-and-half; lightly brush over entire crust, including fluted edge, brushing gently on areas that have pecans. Sprinkle evenly with sugar crystals. Cut 2 slits in top crust. Place pie on foil-covered cookie sheet.
  • 6 Bake 20 minutes. Reduce oven temperature to 350°F. Bake 40 to 45 minutes longer or until juice begins to bubble through slits in crust and crust is golden brown. Cool 1 hour 30 minutes before serving.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    390
    (
    Calories from Fat
    120),
    % Daily Value
    Total Fat
    14g
    14%
    (Saturated Fat
    4 1/2g,
    4 1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    35mg
    35%;
    Sodium
    220mg
    220%;
    Total Carbohydrate
    64g
    64%
    (Dietary Fiber
    3g
    3%
      Sugars
    43g
    43%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Vitamin A
    4%;
    Vitamin C
    6%;
    Calcium
    4%;
    Iron
    2%;
    Exchanges:
    1 Starch; 1 Fruit; 2 1/2 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 Choices:
    4
    *Percent Daily Values are based on a 2,000 calorie diet.
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