Caramel Apple Pecan Pie


Serves: 5
Total Calories: 491

Ingredients

3/4 cup sugar
1/4 cup all-purpose flour
1 teaspoon cinnamon
dash of salt
1/8 teaspoon nutmeg
6 cups peeled and sliced Jonathan or Granny Smith apples
pastry for a double crust pie
1 tablespoon butter
------------------------------
Caramel-Pecan Topping:
8 ounces Kraft caramels, unwrapped
2 tablespoons evaporated milk
1/2 cup chopped pecans

Directions:

Combine sugar, flour, cinnamon, salt, and nutmeg. Toss apples and sugar-flour-cinnamon mixture. Turn into a 9-inch pastry shell. Dot with butter. Cover with top crust. Moisten, seal, and flute edges with fingers or fork. Prick or slit top crust to allow steam to escape. Bake at 450° for 10–15 minutes, then reduce heat to 350° for 40–45 minutes. Remove from oven, and allow to cool. Top with caramel topping.

Caramel-Pecan Topping:
Place caramels and milk in double boiler and heat, or place in a microwave-safe bowl, and melt until smooth. Add chopped pecans and spread over top of pie.

Nutritional Facts:

Serves: 5
Total Calories: 491
Calories from Fat: 124

This Caramel Apple Pecan Pie recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.


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