"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
3 Tbsp milk 2 1/4 cups flour 1 cup butter 1 cup sugar 1 cup chopped pecans 1 egg 1 can (19oz) apple pie filling 10 individually wrapped vanilla caramels
Combine caramels and milk in small saucepan. Cook and stir over low heat until candies melt and sauce is smooth. Cool 5 minutes. In large bowl combine flour, butter, sugar, pecans and egg. Beat on low speed, scraping bowl often till mixture is crumbly(2-3 minutes). Reserve 1 1/2 cups of flour mixture and set aside. Press remaining mixture onto bottom and 3/4 up sides of greased 9" spring form pan (or pie plate). Add pie filling. Drizzle with cooled caramel sauce. Sprinkle remaining flour mixture over. Bake at 350º for 45-50 minutes.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.