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Caramel-Pecan-Apple Pie

caramel-pecan-apple pie Dessert
Caramel-Pecan-Apple Pie
  • Prep 35 min
  • Total 3 hr 20 min
  • Servings 8

Home-baked apple pie? Oh my! It's simple when you start with refrigerated pie crust, and it's simply over-the-top with caramel-pecan topping.

Ingredients

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

  • 6 cups thinly sliced, peeled apples (6 medium)
  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon lemon juice

  • 1/3 cup caramel topping
  • 2 to 4 tablespoons chopped pecans

Steps

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  • 1
    Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
  • 2
    In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust; seal edges and flute. Cut slits or shapes in several places in top crust. Cover edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of baking.
  • 3
    Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Immediately after removing pie from oven, drizzle with caramel topping; sprinkle with pecans. Cool on cooling rack at least 2 hours before serving.

  • Tart apples, such as Granny Smith, McIntosh or Haralson, make the most flavourful pies. Eating apples, like Red Delicious, do not cook down as much during baking.
  • Two (540 mL) cans of apple pie filling can be substituted for the fresh apple filling. Toasted, chopped walnuts may be substituted for the pecans.

Nutrition Facts

Serving Size: 8 servings
Calories
390
% Daily Value
Total Fat
13g
Saturated Fat
5g
Trans Fat
0g
Cholesterol
5mg
Sodium
380mg
Total Carbs
64g
Dietary Fiber
1g
Sugars
34g
Protein
2g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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