Caramel apple pie #2
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Caramel apple pie #2
  Apple    Pie  
Last updated 6/12/2012 1:12:11 AM. Recipe ID 40022. Report a problem with this recipe.
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      Title: Caramel apple pie #2
 Categories: Pie
      Yield: 8 Servings
      1 pk (15-oz) Pillsbury
           -refrigerated pie crusts
    1/2 c  Pecans; finely chopped with
           -food chopper

      6 md Apples; peeled, cored
           -and sliced
      1 tb Lemon juice
    3/4 c  Sugar
      2 tb Flour
      1 ts Cinnamon
           Ice cream; if desired

    1/3 c  Caramel ice cream topping
    1/4 c  Pecans; chopped with food
   Prepare pie crust according to package directions for two-crust pie
  using Stoneware 9-inch Pie Plate. Sprinkle 1/4 cup pecans on bottom of
  crust-lined pan.
   Heat oven to 425 degrees. Peel, core and slice apples using Apple
  Peeler/Corer/Slicer. Juice lemon with Lemon Aid. Combine all filling
  ingredients in Batter Bowl; mix lightly. Spoon into crust-lined pan.
  Top with second crust and flute. Using 3-inch Self-Sharpening Paring
  Knife, cut slits in several plaees. Bake 35-45 minutes or until
  apples are tender and crust is golden brown. Cover edge of pie crust
  with strips of foil after 15-20 minutes of baking to prevent
  excessive browning.
   Serve with ice cream using Ice Cream Dipper.  Drizzle with caramel
  ice cream topping; sprinkle with remaining 1/4 cup pecans. Serve
  warm.  8 servings.

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Recipe ID 40022 (Apr 03, 2005)

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