Enjoy Caramel Apple Flavors In A Simple Pie

Friday, March 1, 2002

(NAPSA)—The onset of autumn makes manypeople crave one thing—the caramel apples they enjoyed as kids. Now you can capture the goodness of the apple harvest with a delicious, grown-up twist to that familiar favorite. With drizzles of rich caramel topping and a sprinkling of chopped pecans, Caramel-Nut Apple Pie looks like a dress-up dessert, but it’s simple to prepare. Just start with convenient refrigerated pie crusts and you’re assured the flaky crusts will look and taste like homemade. Serve this perfect apple pie for a Sunday dinner or a weeknight gathering for friends. You can find other tasty recipes at www.Pillsbury.com. Caramel-Nut Apple Pie 1 (15-0z.) pkg. Pillsbury Refrigerated Pie Crusts, softened as directed on package 4 cup sugar 2 tablespoonsall-purpose flour %4 teaspoon cinnamon \ teaspoonsalt '% teaspoon nutmeg 1 tablespoon lemonjuice,if desired 6 cups (6 medium)thinly sliced, peeled apples Water 1 tablespoon sugar % cup caramelice cream topping \% cup chopped pecans Heat oven to 425F. Prepare pie crusts as directed on package for two-crust pie using 9inch glass pie pan. In large bowl, combine 4 cup sugar, flour, cinnamon, salt and nutmeg; mix well. Add lemon juice and apples; toss gently to mix. Spoon into crust-lined pan. Top with second crust; seal edges and flute. Brush top crust with water and sprinkle with 1 tablespoon sugar. Bake at 425F for 40 to 45 minutes or until apples are tender and crust is golden brown. To serve, top each slice with 1 tablespoon topping and 11% teaspoons pecans. Makes8 servings.

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