2 9-inch pie crusts; unbaked
6 cups apples; peeled and sliced
¾ cups granulated sugar
¼ cup all-purpose flour
¼ teaspoon sea salt
2 tablespoons unsalted butter or margarine
⅓ cup caramel ice ceam topping
3 tablespoons Pecan Valley Pecan Pieces
1. Preheat oven to 425ºF.
2. In large bowl, combine apples, sugar, flour and salt. Toss lightly. Spoon apple mixture into pie-crust lined pan. Dot with butter. Top with second crust and flute. Cut slits in several places.
3. Bake in a preheated oven for 45 minutes or until apples are tender. Remove pie from oven; immediately drizzle Ice Cream topping over the pie and sprinkle with pecans
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