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Caramel-Toffee-Apple Pie with Pecans

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Caramel-Toffee-Apple Pie with Pecans
  • Prep 55 min
  • Total 3 hr 30 min
  • Ingredients 14
  • Servings 8
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Caramel apple lovers will dig in to this tasty treat! A packaged crust adds to the ease of preparation.
By Pillsbury Kitchens
Updated Dec 22, 2009

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

Steps

  • 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

390 Calories, 14g Total Fat, 3g Protein, 64g Total Carbohydrate, 43g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
120
Total Fat
14g
21%
Saturated Fat
4 1/2g
22%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
220mg
9%
Potassium
180mg
5%
Total Carbohydrate
64g
21%
Dietary Fiber
3g
11%
Sugars
43g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
2%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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