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| Caramel-Toffee Apple Pie with Pecans submitted by Mom Johnson |
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Description
Cooking the apple filling in this pie yields a great texture...no under-baked apples. The toffee-caramel dip filling just makes it that much better! This recipe comes from "Easy Pies", a Pillsbury magazine, August 2007.
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Directions
Heat oven to 400 degrees. In a large saucepan cook all ingredients except for caramel dip over medium heat about 5 minutes, stirring occasionally until butter melts and mixture develops "juice". Roll out one piecrust and place in an ungreased 9-inch pie pan. Spoon one half of filling mixture into pie crust. Spoon and spread caramel dip evenly over top. (I heated the dip mixture in the microwave slightly to make spreading easier.) Spoon the rest of the apple filling evenly over the top of the caramel. Roll out second pie crust for the top, cutting 2-3 slits for the steam to escape. Place on top of filling. Using a pastry brush, brush on the half and half, then sprinkle with pecans and sugar.
Bake at 400 degrees for 20 minutes. Reduce oven temperature to 350 degrees and bake 40-45 minutes longer or until juice begins to bubble through slits in upper crust and crust is golden brown. (You may need to cover the pie lightly with foil to keep it from getting too brown.)
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Ingredients
 6-8 cups peeled, cored and sliced apples
3/4 cup granulated sugar
2 T. cornstarch
1 T. butter
3/4 tsp. cinnamon
1/2 tsp. nutmeg
1 container (4 oz.) snack-size cinnamon applesauce
2 T. lemon juice
1/2 cup toffee caramel dip
Pie crust for 2-crust pie
1/2 cup chopped pecans
1 T. milk or half and half
2 T. sugar crystals
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