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Caramel Pecan Apple Pie Recipe

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This recipe for Caramel Pecan Apple Pie, by , is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Miranda Walters
Added: Monday, October 12, 2009


7 cups tart apples, sliced and peeled
cup caramel ice-cream topping, room temperature
1 teaspoon lemon juice
1 teaspoon vanilla extract
cup pecans, chopped
1/3 cup brown sugar, packed
3 tablespoons sugar
4 teaspoons cinnamon, ground
1 tablespoon cornstarch
3 tablespoons butter, melted
1 pastry shell, unbaked (9 inches)

For Streusel Topping:

cup flour, all-purpose
2/3 cup pecans, chopped
cup sugar
6 tablespoons butter, cold
cup caramel ice-cream topping, room temperature

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 minutes or until filling is bubbly and topping is browned.

Immediately drizzle with caramel topping. Cool on a wire rack.




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