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Rating: 4.0/5 (28 votes cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: American
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 413
% Daily Value**
Total Fat 13g
Saturated Fat 2g
Unsaturated Fat 6g
Cholesterol 2mg
Sodium 299mg
Total Carbohydrate 74g
Dietary Fiber 4g
Sugars 31g
Protein 4g
Vitamin A  8%Vitamin C  7%
Calcium  6%Iron  6%
Potassium  6%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Caramel Topped Apple Pie

Date Added: June 11, 2009


5 1/2 cups Apples Peeled sliced tart (about 2 lbs.)
1/4 cup Water
1 Pastry Shell Unbaked 9 inch
3/4 cup Sugar
3/4 cup Graham Cracker crumbs
1 tablespoon All-Purpose Flour
1/2 teaspoon Ground Cinnamon
1/2 teaspoon Nutmeg
1/2 cup Pecan Chopped
1/3 cup Margarine or Butter melted
1/2 lb Vanilla Caramel
1/2 cup Milk
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1. In a 3- to 4-quart pan, combine apples and water.

2. Bring to a boil; boil for 1 minute, then pour into a 10- by 15-inch rimmed baking pan to cool quickly.

3. When cool, spoon apples into pastry shell. Combine sugar, cracker crumbs, flour, cinnamon, nutmeg, pecans, and butter; sprinkle over apples.

4. Bake in a 425 degree oven for 10 minutes. Reduce oven temperature to 350, continue to bake until apples are tender when pierced, 20 more minutes.

5. Meanwhile, combine caramels and milk in the top of a double boiler.

6. Stir over simmering water until melted and smooth.

7. Pour caramel sauce over pie; continue to bake until caramel just begins to bubble at pie edges, about 10 more minutes.

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Dietary Notes:
This recipe is low-cholesterol with 1.88mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Gluten, Natural Sweeteners, Fructose Malabsorption, Pecan, Apple allergies.
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