1 pk (15-oz) Pillsbury
-refrigerated pie crusts
1/2 c Pecans; finely chopped with
-food chopper
FILLING
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
-GLAZE-
1/3 c Caramel ice cream topping
1/4 c Pecans; chopped with food
-chopper
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,
Yields
8 Servings