1/4 cup caramel ice cream topping, room temperature
1 unbaked pastry shell (9 inches)
3 tbsp butter, melted
STREUSEL TOPPING:
3/4 cup all-purpose flour
2/3 cup chopped pecans
1/4 cup sugar
6 tbsp cold butter
1/4 cup caramel ice cream topping, room temperature
Instructions
In a large bowl, toss apples with lemon juice and vanilla. Combine the pecans, sugars, cinnamon and cornstarch; add to apple mixture and toss to coat. Pour caramel topping over bottom of pastry shell; top with apple mixture (shell will be full). Drizzle with butter.
In a small bowl, combine the flour, pecans and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling.
Bake at 350 for 55-65 min or until filling is bubbly and topping is browned. Immediately drizzle with caramel topping. Cool on a wire rack.
Originally Submitted
10/24/2008
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