Caramel Apple Pie Family Trips Is to a Local Apple Pairs Two Favorite Fall Flavors

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Caramel Apple Pie Family Trips Is to a Local Apple Pairs Two Favorite Fall Flavors

6 TASTE OF HOME • Monday, September 27, 2010 Celebrate Fall with Easy-to-Bake Apple Pie Fall brings crisp air, breathtaking Cortland or color and a variety of fun family Honey Crisp, activities, including trips to the apple McIntosh or orchard. What better way to maximize Granny Smith — family bonding time: Enjoy a visit to a a number of local orchard this fall, pick up a apple varieties make the trip from tree to variety of tasty apples then end your baking dish effortlessly. To save time in day with an evening in the kitchen the kitchen, use Pillsbury ® Refrigerated baking a pie. Pies are the new retro- Pie Crusts to assemble an A-plus apple pie chic dessert, especially on trend in the with ease. Simply unroll the crust into a fall when apples are abundant, and pie pan, fill with a delicious apple filling, the aroma of fresh-baked apple pie bake and enjoy the sweet taste and aroma gathers the family around the dinner of fresh-baked pie in just over an hour. table. Have fun with the kids; let them use pastry cutters to cut out fall shapes to “I enjoy celebrating the fall harvest decorate the top crust. with my family. One of our favorite This recipe for Caramel Apple Pie family trips is to a local apple pairs two favorite fall flavors. It tops a orchard,” said Jennie Garth, actress hearty apple pie with caramel drizzle and and busy mom of three. “It’s a great pecans. In practically no time at all, way for my kids to experience a fall you’ve just started a new family tradition! tradition. We’ll select some of our For more fall pie favorites, visit http:// favorite apple flavors then when we www.pillsbury.com/pie, or follow get home, I get the kids involved in Pillsbury on Facebook at http:// helping me bake apple pies.” www.facebook.com/lovethepie. Caramel Apple Pie Crust 1/8 teaspoon ground nutmeg 1 box Pillsbury® refrigerated pie 1 tablespoon lemon juice crusts, softened as directed on box 6 cups sliced peeled cooking apples (6 1/4 cup finely chopped pecans medium) Filling Topping 3/4 cup sugar 1/3 cup caramel ice cream topping 2 tablespoons all-purpose flour 1/4 cup chopped pecans 1 teaspoon ground cinnamon Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan. Sprinkle 1/4 cup finely chopped pecans in bottom of crust-lined pan. In large bowl, mix sugar, flour, cinnamon and nutmeg. Gently stir in lemon juice and apples. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits or shapes in several places in top crust. If desired, brush crust with water; sprinkle lightly with sugar. Bake 35 to 45 minutes or until apples are tender and crust is golden brown. After 15 to 20 minutes of baking time, cover crust edge with strips of foil to prevent excessive browning. Cool at least 1 hour before serving. Serve warm pie with ice cream. Drizzle with caramel topping; sprinkle with chopped pecans. .

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