Sunday, February 12, 2012
Carmel-Pecan Apple Pie
7 cups sliced peeled tart apples (I used Granny Smith)
1 teaspoon lemon juice
1 teaspoon vanilla extract
3/4 cup chopped pecans
1/3 cup packed brown sugar
3 tablespoons sugar
4 1/2 teaspoons ground cinnamon
1 tablespoon cornstarch
1/4 cup carmel ice cream topping room temperature
1 unbaked pastry shell (9")
3 tablespoons butter, melted
3/4 cup all-purpose flour
2/3 cup chopped pecans
1/4 cup sugar
6 tablespoons cold butter
1/4 cup carmel 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 appkle mixture and toss to coat.
Pour carmel topping over the bottom of the 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 degrees for 55-60 minutes or until filling is bubbly and topping is browned. Immediately drizzle with carmel topping. Cool on a wire rack.