Week # 9 really?
Carmel Pecan Apple Pie
( just got this from Pillsbury)
crust
1 refrigerated pie crust softened
filling
6 cups sliced, peeled apples
3/4 cups sugar
2 tablespoons flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice
topping
1/3 cup caramel topping
2 to 4 tablespoons chopped pecans
heat oven to 425
make pie crust as directed using 9" glass pie plates
in a large bowl, gently mix ingredients
spoon into crust lined pie plate
top with second crust
seal edges and flute
cut slits or shapes into the top layer of crust
Cover edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of baking.
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.
2 comments:
sounds yummy, however, I'd have to do with without the "peeeee-cans" (said in my best Harry/Sally voice)
Awesome! I need to make an apple pie this week so maybe I'll try this one!
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