| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy |
Mexican |
Fruits, Pies, Breads, Muffins & r |
8 |
Servings |
INGREDIENTS
| 2 |
|
Pie crust — unbaked |
| 6 |
c |
Apples — peeled and sliced |
| 3/4 |
c |
Sugar |
| 1/4 |
c |
Flour |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Butter or margarine |
| 1/3 |
c |
Caramel ice cream topping |
| 3 |
tb |
Pecans — chopped |
INSTRUCTIONS
Heat oven to 425. In large bowl, combine apples, sugar, flour and salt.
Toss lightly. Spoon apple mixture into pie-crust lined pan. Dot with
butter. Top with second crust and flute. Cut slits in several places.
Bake for 35 to 45 minutes or until apples are tender. Remove pie from
oven; immediately drizzle ice cream topping over the pie and sprinkle with
pecans. Source: Favorite Apple Recipes.
Recipe By : Sue Klapper
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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