Caramel-Pecan-Apple Pie

Caramel-Pecan-Apple Pie

Looking for a wonderful dessert? Then check out this apple pie made with Pillsbury® refrigerated pie crusts and topped with pecans and caramel.

Prep Time

35

Minutes

Total Time

3:20

Hrs:Mins

Makes

8

servings

Crust
1
box Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
6
cups thinly sliced peeled apples (6 medium)
3/4
cup sugar
2
tablespoons Gold Medal® all-purpose 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
  1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
  2. In large bowl, gently mix all filling ingredients; spoon into crust-lined pie plate. Top with second crust; seal edges and flute. Cut slits or shapes in several places in top crust. Cover crust edge with strips of foil to prevent excessive browning.
  3. Bake 40 to 45 minutes or until apples are tender and crust is golden brown, removing foil during last 15 minutes of baking. Immediately after removing pie from oven, drizzle with caramel topping; sprinkle with pecans. Cool on cooling rack at least 2 hours before serving.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tips
Tart apples, such as Granny Smith, McIntosh or Pippin, make the most flavorful pies.
Two 21-oz cans of apple pie filling can be substituted for the fresh apple filling.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 390
    • (Calories from Fat 120),
  • Total Fat 13g
    • (Saturated Fat 5g,
    • Trans Fat 0g),
  • Cholesterol 5mg;
  • Sodium 380mg;
  • Total Carbohydrate 64g
    • (Dietary Fiber 1g,
    • Sugars 34g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 1/2 Fruit;
    • 2 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.