Caramel-Toffee-Apple Pie with Pecans

9 Ratings

6 Comments

Prep 55 min
Total 3 hr 30 min
Ingredients 14
Servings 8

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

By Pillsbury Kitchens

Updated December 22, 2009

Make with

Pillsbury Pie Crust

Ingredients

Filling

medium apples (mixed varieties, such as 4 Gala, 2 Granny Smith), peeled, cored and sliced (about 6 cups)

3/4

cup granulated sugar

tablespoon plus 2 teaspoons cornstarch

tablespoon butter or margarine

3/4

teaspoon ground cinnamon

1/2

teaspoon ground nutmeg

container (4 oz) snack-size cinnamon applesauce

Juice of 1/2 medium lemon (about 2 tablespoons)

1/2

cup toffee caramel dip

Crust

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

1/2

cup chopped pecans

egg, beaten

1 1/2

tablespoons half-and-half or milk

tablespoons white decorator sugar crystals, if desired

Steps

Hide Images

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 Facts

Serving Size: 1 Serving

Calories: 390
Calories from Fat: 120

% Daily Value

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;