** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Prepare pie crust according to package directions for two-crust pie using Stoneware 9-inch Pie Plate.
2. Sprinkle 1/4 cup pecans on bottom of crust-lined pan.
3. Heat oven to 425 degrees. Peel, core and slice apples using Apple Peeler/Corer/Slicer.
4. Juice lemon with Lemon Aid. Combine all filling ingredients in Batter Bowl; mix lightly.
5. Spoon into crust-lined pan. Top with second crust and flute.
6. Using 3-inch Self-Sharpening Paring Knife, cut slits in several plates.
7. Bake 35-45 minutes or until apples are tender and crust is golden brown.
8. Cover edge of pie crust with strips of foil after 15-20 minutes of baking to prevent excessive browning.
9. Serve with ice cream using Ice Cream Dipper.
10. Drizzle with caramel ice cream topping; sprinkle with remaining 1/4 cup pecans.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Gluten, Sulfites, Natural Sweeteners, Fructose Malabsorption, Pecan, Apple allergies.