| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pie | 8 | Servings | |
INGREDIENTS
| 1 | pk | (15-oz) Pillsbury refrigerated pie crusts |
| 1/2 | c | Pecans; finely chopped with food chopper |
| 6 | md | Apples; peeled, cored and sliced |
| 1 | tb | Lemon juice |
| 3/4 | c | Sugar |
| 2 | tb | Flour |
| 1 | ts | Cinnamon |
| Ice cream; if desired | ||
| 1/3 | c | Caramel ice cream topping |
| 1/4 | c | Pecans; chopped with food chopper |
INSTRUCTIONS
FILLING GLAZE Prepare pie crust according to package directions for two-crust pie using Stoneware 9-inch Pie Plate. Sprinkle 1/4 cup pecans on bottom of crust-lined pan. Heat oven to 425 degrees. Peel, core and slice apples using Apple Peeler/Corer/Slicer. Juice lemon with Lemon Aid. Combine all filling ingredients in Batter Bowl; mix lightly. Spoon into crust-lined pan. Top with second crust and flute. Using 3-inch Self-Sharpening Paring Knife, cut slits in several plaees. Bake 35-45 minutes or until apples are tender and crust is golden brown. Cover edge of pie crust with strips of foil after 15-20 minutes of baking to prevent excessive browning. Serve with ice cream using Ice Cream Dipper. Drizzle with caramel ice cream topping; sprinkle with remaining 1/4 cup pecans. Serve warm. 8 servings. "TURNING OUT THE BEST" RECIPE BOOK, PILLSBURY THE PAMPERED CHEF Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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