Prep: 45 min. Bake: 55 min. + cooling Yield: 8 Servings

Ingredients

7 cups sliced peeled tart apples

1 teaspoon lemon juice

1 teaspoon vanilla extract

3/4 cup chopped pecans

1/3 cup packed brown sugar

3 tablespoons sugar

4-1/2 teaspoons ground cinnamon

1 tablespoon cornstarch

1/4 cup caramel ice cream topping, room temperature

1 unbaked pastry shell (9 inches)

3 tablespoons butter, melted

STREUSEL TOPPING:

3/4 cup all-purpose flour

2/3 cup chopped pecans

1/4 cup sugar

6 tablespoons cold butter

1/4 cup caramel ice cream topping, room temperature

Directions

In a large bowl, toss apples with lemon juice and vanilla. Combine the pecans, sugars, cinnamon and cornstarch; add to apple mixture and toss to coat. Pour caramel topping over bottom of pastry shell; top with apple mixture (shell will be full). Drizzle with butter.

In a small bowl, combine the flour, pecans and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling.

Bake at 350° for 55-65 minutes or until filling is bubbly and topping is browned. Immediately drizzle with caramel topping. Cool on a wire rack. Yield: 8 servings.


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