CARAMEL-PECAN APPLE PIE

October 6, 2009 2:16:20 PM PDT
Recipe from Taste Of Home Cookbook: Cooks Who Care Edition
  • 7 cups sliced peeled tart apples
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 3/4 cup chopped pecans
  • 1/3 cup packed brown sugar
  • 3 tablespoons sugar
  • 4-1/2 teaspoons ground cinnamon
  • 1 tablespoon cornstarch
  • 1/4 cup caramel ice cream topping, room temperature
  • 1 unbaked pastry shell (9 inches)
  • 3 tablespoons butter, melted
  • STREUSEL TOPPING:
  • 3/4 cup all-purpose flour
  • 2/3 cup chopped pecans
  • 1/4 cup sugar
  • 6 tablespoons cold butter
  • 1/4 cup caramel ice cream topping, room temperature
  • In a large bowl, toss apples with lemon juice and vanilla. Combine the pecans, sugars, cinnamon and cornstarch; add to apple mixture and toss to coat. Pour caramel topping over bottom of pastry shell; top with apple mixture (shell will be full). Drizzle with butter.

    In a small bowl, combine the flour, pecans and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling.

    Bake at 350° for 55-65 minutes or until filling is bubbly and topping is browned. Immediately drizzle with caramel topping. Cool on a wire rack. Yield: 8 servings.

    Nutrition Facts: 1 piece equals 608 calories, 35 g fat (12 g saturated fat), 39 mg cholesterol, 267 mg sodium, 74 g carbohydrate, 6 g fiber, 5 g protein.


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