INGREDIENTS:
6 c. Jonathan or Granny Smith’s apples (peeled & sliced)
3/4 c. sugar
1 tsp. cinnamon
1/3 tsp. nutmeg
1/4 c. flour
Dash of salt
1 tbsp. butter
Pastry for double pie crust
DIRECTIONS:
Combine sugar, flour, cinnamon, salt and nutmeg. Toss apples with sugar mixture. Turn into 9 inch pastry shell. Dot with butter. Cover with top crust. Moisten, seal and flute edges with fingers or fork. Prick or slit top to let steam escape. Bake at 450 degrees for 10-15 minutes, then reduce heat to 350 degrees for 40-45 minutes. Remove and cool. Top with Caramel Topping.
CARAMEL PECAN TOPPING:
8 oz. Kraft caramels
2 tbsp. evaporated milk
1/2 c. chopped pecans
Place caramels and milk in double boiler and heat or melt in a microwave until smooth. Add 1/2 cup chopped pecans and spread over top of pie.
Filed under: Pecan Pie Recipes |
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