7 cups sliced peeled tart apples
1 tsp lemon juice
1 tsp vanilla extract
3/4 cup chopped pecans
1/3 cup packed brown sugar
3 tbsp sugar
4 and 1/2 tsp ground cinnamon
1 tbsp cronstarch
1/4 cup caramel ice cream topping, room temperature
1 unbaked pastry shell (9 inched)
3 tbsp butter, melted
Streusel Topping
3/4 cup all-purpose flour
2/3 cup chopped pecans
1/4 cup sugar
6 tbsp cold butter
1/4 cup caramel ice cream topping, room temperature
In a large bowl, toss apples with lemon juice and vanilla. Combine the pecans, sugars, cinnamon and cornstrach; 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 degrees for 55 to 65 minutes or until filling is bubbly and topping is browned. Immediately drizzle with caramel topping. Cool on wire rack.
Makes 8 servings, well guess that would depend on who is eating the pie..