Caramel Apple Pie

Dress up a traditional apple pie with pecans and caramel sauce. It's all made easy with refrigerated pie crust! ...MORE + LESS -

1 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box

1/4 cup (50 mL) finely chopped pecans

3/4 cup (175 mL) granulated sugar

2 tbsp (25 mL) all-purpose flour

1 tsp (5 mL) ground cinnamon

1/8 tsp (.5 mL) ground nutmeg

1 tbsp (15 mL) lemon juice

6 cups (1.5 L) peeled cooking apples (6 medium)

1/3 cup (75 mL) caramel ice cream topping

1/4 cup (50 mL) chopped pecans

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STEP 1: Heat oven to 425ºF. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan. Sprinkle 1/4 cup finely chopped pecans in bottom of crust-lined pan.
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STEP 2: In large bowl, mix sugar, flour, cinnamon and nutmeg. Gently stir in lemon juice and apples. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits or shapes in several places in top crust. If desired, brush crust with water; sprinkle lightly with sugar. Cover edge of crust with 2 to 3 inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking.
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STEP 3: Bake 35 to 45 minutes or until apples are tender and crust is golden brown. Cool at least 1 hour before serving. Serve warm pie with ice cream. Drizzle with caramel topping; sprinkle with chopped pecans.