Looking for a wonderful dessert? Then check out this apple pie made with Pillsbury® refrigerated pie crusts and topped with pecans and caramel.
box Pillsbury™ refrigerated pie crusts, softened as directed on box
cups thinly sliced peeled apples (6 medium)
tablespoons Gold Medal™ all-purpose flour
teaspoon ground cinnamon
teaspoon ground nutmeg
tablespoon lemon juice
cup caramel topping
to 4 tablespoons chopped pecans
Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
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.
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.