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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.

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Prep Time 35 min
Total Time 3 hr 20 min
Servings 8

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert 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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 390
Calories from Fat: 120),

% Daily Value

Total Fat: 13g; 13%
(Saturated Fat 5g, 5% Trans Fat 0g 0% ),
Cholesterol: 5mg; 5%;
Sodium: 380mg; 380%;
Total Carbohydrate: 64g; 64%
(Dietary Fiber 1g 1% Sugars 34g 34% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 4%;
Calcium: 0%;
Iron: 0%;

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;