Shelly's Recipe

CARAMEL APPLE PECAN PIE

Category: Pies - Fruit

7 cups peeled and sliced Granny Smith apples (about 5 apples)
1/2 cup white sugar
2 tsp lemon juice
3/4 cup flour, divided use
1/2 tsp salt, divided use
3/4 cup butter
1 cup firmly packed brown sugar
1/2 cup uncooked quick-cooking oats
1 single refrigerated pie crust (1/2 of a 15 oz pkg.)
1/2 cup chopped pecans

Topping:
Caramel ice cream topping
Vanilla ice cream

Preheat oven to 375. Stir together apples, white sugar, lemon juice, 1/4 cup flour and 1/4 tsp salt until well blended; set aside.

Cut butter into remaining 1/2 cup flour with a fork or pastry blender until it resembles small peas. Stir in brown sugar, oats and remaining 1/4 tsp salt; set aside.

Fit pie crust into a 9-inch pie plate according to pkg. Fold edges under and crimp. Place apple mixture into pie plate and top with brown sugar mixture, pressing gently to adhere. Shield edges of crust with foil. Place pie on foil-lined baking sheet.

Bake at 375 for 25 minutes. Remove foil from crust and bake 25 minutes or until golden brown. Sprinkle with pecans and bake 5-7 minutes more until nuts are toasted. Let pie stand 30 minutes to 2 hours before serving. Serve with caramel topping and ice cream.