MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Caramel Pecan Apple Pie
 Categories: Pies, Pastry, Fruits, Nuts
      Yield: 8 Servings

           Dough; for single-crust pie
      7 c  Tart apples; peeled, sliced
      1 ts Lemon juice
      1 ts Vanilla extract
    3/4 c  Pecans; chopped
    1/3 c  Brown sugar; packed
      3 tb Sugar
      4 ts Ground cinnamon
      1 tb Corn starch
    1/4 c  Caramel topping;
           - room temperature
      3 tb Butter; melted

MMMMM----------------------STREUSEL TOPPING---------------------------
    3/4 c  A-P flour
    1/4 c  Sugar
      6 tb Butter; cold, in cubes
    2/3 c  Pecans; chopped
    1/4 c  Caramel topping;
           - room temperature
           Whipped cream (optional)

  Set oven @ 350 F/175 C.

  On a lightly floured surface, roll dough to a 1/8"-thick circle;
  transfer to a 9" deep-dish pie plate. Trim crust to 1/2" beyond rim
  of plate; flute edge. Refrigerate while preparing filling.

  In a large bowl, toss apples with lemon juice and vanilla. Mix
  pecans, sugars, cinnamon, and corn starch; add to apples and toss
  to combine.

  Spread caramel topping onto bottom of crust. Fill with apple
  mixture. Drizzle with butter.

  For streusel topping, mix flour and sugar. Cut in butter until
  crumbly; stir in pecans. Sprinkle over filling.

  Bake on a lower oven rack until filling is bubbly, 65 to
  75 minutes. Drizzle with caramel topping. Cool on a wire rack. If
  desired, serve with whipped cream and additional caramel topping.

  Recipe by Jean Castro, Phoenix, Arizona

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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