Sunday, February 12, 2012

Carmel-Pecan Apple Pie

I got this awesome magazine with some absolutely awesome recipes for desserts.  I wanted to make them all, but chose this one. It is not a healthy choice, so eat with caution. I had one small piece with some ice cream two nights ago and haven't had any since.  May have a piece tonight though.   It is decadant. You'll love the smell in your kitchen as this bakes in the oven.  Smells of home.   Comes from Taste of Home Fall Baking Magazine

Printable Version:

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
Streusel Topping:
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.

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