Momof1
10-11-2004, 07:20 AM
Caramel Apple Pie
Dress up a traditional apple pie with pecans and caramel sauce. It's all made easy with refrigerated pie crust!Ingredients:
Crust
1 box (15 oz) Pillsbury® Refrigerated Pie Crusts, softened as directed on box
1/4 cup finely chopped pecans
Filling
3/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice
6 cups sliced peeled apples (6 medium)
Topping
1/3 cup caramel topping
1/4 cup chopped pecans
Preparation Directions:
1. Heat oven to 425°F. Make pie crusts as directed on package for two-crust pie using 9-inch pie pan. Sprinkle 1/4 cup finely chopped pecans in bottom of pie crust-lined pan.
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.
3. Bake 35 to 45 minutes or until apples are tender and crust is golden brown. After 15 to 20 minutes of baking time, cover edge of pie crust with strips of foil to prevent excessive browning. Cool at least 1 hour before serving.
4. Serve warm pie with ice cream, if desired. Drizzle with caramel topping; sprinkle with chopped pecans.
High Altitude Instructions:
Before baking, cover edge of crust with strips of foil to prevent excessive browning; during last 5 minutes of baking, remove foil strips.
Variations:
PERFECT APPLE PIE: Make pie as directed above, except omit pecans in crust and if desired, omit nutmeg from filling. Omit topping.
NUTRITION INFORMATION PER SERVING:
SERVING SIZE: 1/8 of Recipe
Calories 460 Calories from Fat 180
% DAILY VALUE
Total Fat 20 g 31 %
Saturated 7 g 35 %
Cholesterol 10 mg 3 %
Sodium 300 mg 12 %
Total Carbohydrate 69 g 23 %
Dietary Fiber 3 g 12 %
Sugars 37 g
Protein 3 g
Vitamin A 0 % Vitamin C 4 %
Calcium 0 % Iron 2 %
DIETARY EXCHANGES: 1 Starch, 4 Fat
Dress up a traditional apple pie with pecans and caramel sauce. It's all made easy with refrigerated pie crust!Ingredients:
Crust
1 box (15 oz) Pillsbury® Refrigerated Pie Crusts, softened as directed on box
1/4 cup finely chopped pecans
Filling
3/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice
6 cups sliced peeled apples (6 medium)
Topping
1/3 cup caramel topping
1/4 cup chopped pecans
Preparation Directions:
1. Heat oven to 425°F. Make pie crusts as directed on package for two-crust pie using 9-inch pie pan. Sprinkle 1/4 cup finely chopped pecans in bottom of pie crust-lined pan.
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.
3. Bake 35 to 45 minutes or until apples are tender and crust is golden brown. After 15 to 20 minutes of baking time, cover edge of pie crust with strips of foil to prevent excessive browning. Cool at least 1 hour before serving.
4. Serve warm pie with ice cream, if desired. Drizzle with caramel topping; sprinkle with chopped pecans.
High Altitude Instructions:
Before baking, cover edge of crust with strips of foil to prevent excessive browning; during last 5 minutes of baking, remove foil strips.
Variations:
PERFECT APPLE PIE: Make pie as directed above, except omit pecans in crust and if desired, omit nutmeg from filling. Omit topping.
NUTRITION INFORMATION PER SERVING:
SERVING SIZE: 1/8 of Recipe
Calories 460 Calories from Fat 180
% DAILY VALUE
Total Fat 20 g 31 %
Saturated 7 g 35 %
Cholesterol 10 mg 3 %
Sodium 300 mg 12 %
Total Carbohydrate 69 g 23 %
Dietary Fiber 3 g 12 %
Sugars 37 g
Protein 3 g
Vitamin A 0 % Vitamin C 4 %
Calcium 0 % Iron 2 %
DIETARY EXCHANGES: 1 Starch, 4 Fat