Pecan Apple Pie

Name: Pecan Apple Pie
Ingredients: Pastry for 2 single-crust pies; 1 cup sugar; 1/3 cup all-purpose flour; 2 teaspoons ground cinnamon; 1/4 teaspoon salt; 12 cups thinly sliced peeled tart apples (about 10 apples); 1 cup packed brown sugar; 1/2 cup all-purpose flour; 1/2 cup quick-cooking oats; 1/2 cup cold butter, cubed; 1/2 to 1 cup chopped pecans; 1/2 cup caramel ice cream topping

12 ingredients

2 steps

Ingredients

Pastry for 2 single-crust pies
1 cup sugar
1/3 cup all-purpose flour
2 teaspoons ground cinnamon
1/4 teaspoon salt
12 cups thinly sliced peeled tart apples (about 10 apples)
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup cold butter, cubed
1/2 to 1 cup chopped pecans
1/2 cup caramel ice cream topping

Directions

1

On a lightly floured surface, roll dough to two 1/8-in.-thick circles; transfer to two 9-in. pie plates. Trim and flute edges; set aside. In a large bowl, combine sugar, flour, cinnamon and salt; add apples and toss to coat. Pour into crusts.
2

For the topping, combine brown sugar, flour and oats; cut in butter until crumbly. Sprinkle over apples. Cover edges loosely with foil. Bake at 375° for 25 minutes. Remove foil; bake 25-30 minutes longer or until filling is bubbly. Sprinkle with pecans; drizzle with caramel topping. Cool on wire racks.