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Caramel Apple Pie

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  • Prep 15 min
  • Total 55 min
  • Servings 4
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Dress up a traditional apple pie with pecans and caramel sauce. It's all made easy with refrigerated pie crust!
Created Sep 6, 2010
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Ingredients

  • 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

Steps

  •  
    1
    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.
  •  
    2
    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.
  •  
    3
    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.

Nutrition Information

No nutrition information available for this recipe
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