7 cups sliced peeled tart apples
1 t lemon juice
1 t vanilla extract
¾ cup chopped pecans
⅓ cup packed brown sugar
3 T sugar
4 ½ t cinnamon
1 ½ T cornstarch
¼ cup caramel ice cream topping, room temperature
1 unbaked 9" pastry shell
3 T butter, melted
¾ cup flour 6 T butter
⅔ cup chopped pecans ¼ cup caramel ice cream topping
¼ cup sugar
In a large bowl, toss the apples with the lemon juice and vanilla. Combine pecans, sugars, cinnamon, and the cornstarch; add to apple mixture and toss to coat. Pour the caramel topping over the bottom of the pastry shell; top with the 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 350º for 55-65 minutes or until filling is bubbly, apples are soft, and topping is browned. Immediately drizzle with caramel topping. Cool on a wire rack.