Caramel-Toffee-Apple Pie with Pecans

Caramel-Toffee-Apple Pie with Pecans

Caramel apple lovers will dig in to this tasty treat! A packaged crust adds to the ease of preparation.

Prep Time

55

Minutes

Total Time

3:30

Hrs:Mins

Makes

8

servings

Filling
6
medium apples (mixed varieties, such as 4 Gala, 2 Granny Smith), peeled, cored and sliced (about 6 cups)
3/4
cup granulated sugar
1
tablespoon plus 2 teaspoons cornstarch
1
tablespoon butter or margarine
3/4
teaspoon ground cinnamon
1/2
teaspoon ground nutmeg
1
container (4 oz) snack-size cinnamon applesauce
Juice of 1/2 medium lemon (about 2 tablespoons)
1/2
cup toffee caramel dip
Crust
1
box Pillsbury® refrigerated pie crusts, softened as directed on box
1/2
cup chopped pecans
1
egg, beaten
1 1/2
tablespoons half-and-half or milk
2
tablespoons white decorator sugar crystals, if desired
  1. Heat oven to 400°F. Cover cookie sheet with foil; set aside. In 4-quart saucepan, cook all filling ingredients except toffee caramel dip over medium heat about 5 minutes, stirring occasionally, until butter melts and mixture develops "juice."
  2. Unroll 1 crust; smooth crust with hands. Sprinkle 1/4 cup of the pecans on crust, leaving 1 1/2 inches around edge. Using rolling pin, press pecans into crust without them breaking through other side of crust. Run spatula under crust; place in ungreased 9-inch glass pie plate, pecan side up.
  3. Spoon half of the filling mixture into crust. Spoon and spread caramel dip evenly over top. (Hint: Use 1 teaspoon to measure and another teaspoon to scrape dip out of spoon.)
  4. Spoon other half of filling mixture on top. Unroll second crust; smooth crust with hands. Sprinkle remaining 1/4 cup pecans on crust, leaving 1 1/2 inches around edge. Using rolling pin, press pecans into crust without them breaking through other side of crust. Place crust over top of filling, pecans side up. Seal edge and flute.
  5. Stir together egg and half-and-half; lightly brush over entire crust, including fluted edge, brushing gently on areas that have pecans. Sprinkle evenly with sugar crystals. Cut 2 slits in top crust. Place pie on foil-covered cookie sheet.
  6. Bake 20 minutes. Reduce oven temperature to 350°F. Bake 40 to 45 minutes longer or until juice begins to bubble through slits in crust and crust is golden brown. Cool 1 hour 30 minutes before serving.
Makes 8 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 390
    • (Calories from Fat 120),
  • Total Fat 14g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 0g),
  • Cholesterol 35mg;
  • Sodium 220mg;
  • Total Carbohydrate 64g
    • (Dietary Fiber 3g,
    • Sugars 43g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1 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.