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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Made this for Christmas a couple years ago, just found the recipe again, and saving for quick reference. Warning - this is a very RICH pie, but OH so good :) Time listed does not include cooling time. Ingredients:
1 (15 ounce) box refrigerated pie crusts, softened (includes 2 crusts) |
1/4 cup pecans, finely chopped |
3/4 cup sugar |
2 tablespoons flour |
1 teaspoon ground cinnamon |
1/8 teaspoon ground nutmeg |
1 tablespoon lemon juice |
6 cups apples, peeled and sliced |
1/3 cup caramel ice cream topping |
1/4 cup pecans, chopped |
Directions:
1. Pre-heat oven to 425 degrees. Place first pie crust into 9 inch pie pan and sprinkle finely chopped pecans over that.
2. Mix together in large bowl: sugar, flour, cinnamon, and nutmeg. Gently stir in lemon juice and apple slices.
3. Top mixture with second crust and cut several slits into the top.
4. Bake for 20 minutes uncovered, then remove from oven and cover crust edges with foil to keep from burning.
5. Return pie to oven and bake for an additional 15-20 minutes.
6. Allow to cool at least one hour. Once cool, drizzle with carmel topping and sprinkle with pecans.
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