Caramel Apple Pie #2

8 Servings

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Caramel Apple Pie #2 Ingredients

1 pk (15-oz) Pillsbury	2 tb Flour
1/2 c Pecans; finely chopped with	1 ts Cinnamon
FILLING	Ice cream; if desired
6 md Apples; peeled, cored	GLAZE
1 tb Lemon juice	1/3 c Caramel ice cream topping
3/4 c Sugar	1/4 c Pecans; chopped with food

Instructions for Caramel Apple Pie #2

Prepare pie crust according to package directions for two-crust pie using Stoneware 9-inch Pie Plate. Sprinkle 1/4 cup pecans on bottom of crust-lined pan. Heat oven to 425 degrees. Peel, core and slice apples using Apple Peeler/Corer/Slicer. Juice lemon with Lemon Aid. Combine all filling ingredients in Batter Bowl; mix lightly. Spoon into crust-lined pan. Top with second crust and flute. Using 3-inch Self-Sharpening Paring Knife, cut slits in several plaees. Bake 35-45 minutes or until apples are tender and crust is golden brown. Cover edge of pie crust with strips of foil after 15-20 minutes of baking to prevent excessive browning. Serve with ice cream using Ice Cream Dipper. Drizzle with caramel ice cream topping; sprinkle with remaining 1/4 cup pecans. Serve warm. 8 servings. "TURNING OUT THE BEST" RECIPE BOOK, PILLSBURY THE PAMPERED CHEF Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: PieCuisine: Uncategorized