Pecan Apple Pie
List of Ingredients
Pastry for double-crust pie
1 cup sugar
1/3 cup flour
2 teaspoons cinnamon
1/4 teaspoon salt
12 cups thinly sliced peeled tart apples (about 10 apples)
Topping:
1 cup packed brown sugar
1/2 cup flour
1/2 cup quick cooking oats
1/2 cup cold butter or margarine
1/2-1 cup chopped pecans
1/2 cup caramel ice cream topping Recipe
Line two 9 inch pie plate with pastry. Trim and flute edges; set aside. In a large bowl, combine sugar, flour, cinnamon and salt; add apples and toss to coat. Pour into pastry shells. For the topping, combine brown sugar, flour and oats; cut in butter till crumbly. Sprinkle over apples. Cover edges loosley with foil. Bake at 375 degrees for 25 minutes.
Remove foil; bake 25-30 minutes longer or till filling is bubbly. Srrinkle with pecans; drizzle with caramel topping. Cool on wire racks. Makes 2 pies, 6-8 servings each.
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