Gluten-Free Caramel Apple Pie

(2)
  2 reviews
  • 15 min prep time
  • 3 hr 5 min total time
  • 5 ingredients
  • 8 servings

Ingredients

1
container Pillsbury™ Gluten Free refrigerated pie and pastry dough
2
cans (21 oz each) gluten-free apple pie filling with more fruit
1/4
cup gluten-free caramel topping
2
tablespoons toasted chopped pecans
1
pint (2 cups) vanilla ice cream

Directions

  1. 1 Heat oven to 425°F. Divide dough in half. Knead 1 half until softened and no longer crumbly. Flatten into a round; place between 2 sheets of cooking parchment or waxed paper. Roll into a round 1 1/2 inches larger than top of 9 1/2-inch deep-dish pie plate.
  2. 2 Carefully peel off top sheet of paper. Replace paper to cover loosely; carefully turn dough over and remove second sheet of paper. Use paper to carefully turn dough over into ungreased pie plate; remove paper. Press dough firmly against bottom and up side of plate.
  3. 3 Spoon pie filling into shell. Repeat kneading and rolling of second half of dough; carefully turn dough over on filling. Trim and fold edges together. Flatten edge with fork or crimp for decorative edge. Cover edge with strips of foil.
  4. 4 Bake 30 minutes; remove foil. Bake 10 to 20 minutes longer or until crust is golden brown. Cool 1 hour before serving.
  5. 5 Meanwhile, in 1-cup microwavable measuring cup, mix topping and pecans. Microwave on High 30 to 60 seconds or until warm; stir. Cut pie into 8 servings; place on individual plates. Top each with 1/4 cup ice cream; spoon caramel mixture over top.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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