INGREDIENTS:

2 9 inch whole pie crust
6 cups apples — peeled and sliced
3/4 cup sugar
1/4 cup flour
1/4 teaspoon salt
2 tablespoons butter
1/3 cup caramel topping
4 tablespoons pecans — chopped

DIRECTIONS:

Heat oven to 425 .
Line 9″ pie pan with pie dough.

Combine apples, sugar, flour and salt in a big bowl. Lightly toss.
Spoon apple mixture into pie crust lined pan. Dot with butter. Top
with the other crust and flute edges. Cut slits in several places.

Bake for 35-45 minutes or until apples are tender. Remove pie from
oven.
Immediately drizzle the ice cream topping over pie and sprinkle
with pecans.

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