Wednesday, August 7, 2013

Caramel-Pecan Apple Pie

7 cups sliced peeled tart apples
1 teaspoon lemon juice
1 teaspoon vanilla extract
1/4 cup finely chopped pecans
1/4 cup packed brown sugar
2 tablespoons sugar
4-1/2 teaspoons ground cinnamon
1 tablespoon cornstarch
1 unbaked pastry shell (9 inches)
2 tablespoons all-purpose flour
2 tablespoons sugar
2 tablespoons cold butter
1/4 cup finely chopped pecans
1/4 cup caramel ice cream topping, room temperature
In a large bowl, toss apples with lemon juice and vanilla. Combine the pecans, sugars, cinnamon and cornstarch; add to apple mixture and toss to coat. Pour into pastry shell.
In a small bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over filling.
Bake at 350° for 55-60 minutes or until filling is bubbly and topping is browned. Immediately drizzle with caramel topping. Cool on a wire rack. Yield: 8 servings.

Nutritional Facts: 1 piece equals 334 calories, 15 g fat (5 g saturated fat), 13 mg cholesterol, 159 mg sodium, 50 g carbohydrate, 3 g fiber, 2 g protein.

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