Makeover Caramel-Pecan Apple Pie
TOTAL TIME: Prep: 45 min. Bake: 55 min. + cooling
YIELD: 8 servings.
I lost 120 pounds and want my favorite pie to fit my new eating habits. This version better suits a healthy lifestyle and still delivers out-of-this-world taste. —Ronda Davis, King, North Carolina
Ingredients
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1 sheet refrigerated pie crust
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7 cups sliced peeled tart apples
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1 teaspoon lemon juice
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1 teaspoon vanilla extract
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1/4 cup finely chopped pecans
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1/4 cup packed brown sugar
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2 tablespoons sugar
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4-1/2 teaspoons ground cinnamon
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1 tablespoon cornstarch
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TOPPING:
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2 tablespoons all-purpose flour
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2 tablespoons sugar
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2 tablespoons cold butter
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1/4 cup finely chopped pecans
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1/4 cup caramel ice cream topping, room temperature
Directions
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1.
Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing filling.
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2.
In a large bowl, toss apples with lemon juice and vanilla. Combine pecans, sugars, cinnamon and cornstarch; add to apple mixture and toss to coat. Pour into crust.
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3.
In a small bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over filling.
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4.
Bake until filling is bubbly and topping is browned, 55-60 minutes. Immediately drizzle with caramel topping. Cool on a wire rack.
Nutrition Facts
1 piece: 328 calories, 15g fat (5g saturated fat), 13mg cholesterol, 160mg sodium, 49g carbohydrate (30g sugars, 3g fiber), 2g protein.
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