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50

Caramel Apple Pie with Pecans

Prep 20 min
Total 2 hr 5 min
Ingredients 10
Servings 8

Dress up a traditional apple pie with pecans and caramel sauce. It's all made easy with refrigerated pie crust! ...MORE+ LESS-

Ingredients

Crust

box Pillsbury™ refrigerated pie crusts, softened as directed on box

1/4

cup finely chopped pecans

Filling

3/4

cup sugar

tablespoons all-purpose flour

teaspoon ground cinnamon

1/8

teaspoon ground nutmeg

tablespoon lemon juice

cups sliced peeled cooking apples (6 medium)

Topping

1/3

cup caramel ice cream topping

1/4

cup chopped pecans

Steps

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1

Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan. Sprinkle 1/4 cup finely chopped pecans in bottom of crust-lined pan.
2

In large bowl, mix sugar, flour, cinnamon and nutmeg. Gently stir in lemon juice and apples. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits or shapes in several places in top crust. If desired, brush crust with water; sprinkle lightly with sugar.
3

Bake 35 to 45 minutes or until apples are tender and crust is golden brown. After 15 to 20 minutes of baking time, cover crust edge with strips of foil to prevent excessive browning. Cool at least 1 hour before serving.
4

Serve warm pie with ice cream. Drizzle with caramel topping; sprinkle with chopped pecans.

Expert Tips

Did you know? Pillsbury has a gluten free pie and pastry dough.
PERFECT APPLE PIE: Make pie as directed above, except omit pecans in crust and if desired, omit nutmeg from filling. Omit topping.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 390
Calories from Fat: 150

% Daily Value

Total Fat: 17g; 26%
Saturated Fat 5g 27% Trans Fat 0g
Cholesterol: 0mg; 0%
Sodium: 180mg; 8%
Potassium: 150mg; 4%
Total Carbohydrate: 55g; 18%
Dietary Fiber 3g 11% Sugars 28g
Protein: 4g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 4%; 4%
Calcium: 2%; 2%
Iron: 10%; 10%

Exchanges:

1 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; 3 1/2 Fat;