Sorry for the lack of posting this week, I have been very busy. I am taking my three youngest children to the eye doctor today, ALL at the same time. I'll let you know how that goes. I also painted my front door yesterday, I'll post some before and afters later. Well I know I missed last Friday, but I will try to stay on the ball here. School has started once again.
This one I stole from last year, but its a really good one, and I thought it could use another post!
Carmel Pecan Apple Pie
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.
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