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Gluten-Free Caramel Apple Pie

(2)
  2 reviews
  • 15 min prep time
  • 3 hr 5 min total time
  • 5 ingredients
  • 8 servings
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Caramel apple lovers will dig in to this tasty pie! Pillsbury® Gluten Free refrigerated pie and pastry dough adds to the ease of preparation.

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

Steps

  • 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 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 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 Bake 30 minutes; remove foil. Bake 10 to 20 minutes longer or until crust is golden brown. Cool 1 hour before serving.
  • 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.
  • 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 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 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 Bake 30 minutes; remove foil. Bake 10 to 20 minutes longer or until crust is golden brown. Cool 1 hour before serving.
  • 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.

Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until pecans are light brown.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
780
Calories from Fat
350
% Daily Value
Total Fat
39g
60%
Saturated Fat
14g
72%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
740mg
31%
Potassium
170mg
5%
Total Carbohydrate
104g
35%
Dietary Fiber
3g
12%
Sugars
49g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 6 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 1/2 Fat;
Carbohydrate Choice
7
*Percent Daily Values are based on a 2,000 calorie diet.
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