Caramel Apple Pie

Caramel Apple Pie

Caramel Apple Pie pairs the best of the classic All-American favorite with a topping of gooey caramel and a sprinkle of nuts.

YIELDS

8 servings

INGREDIENTS

Pie Crust

  • pastry for double-crust, 9-inch pie

Caramel Apple Filling

  • 3/4 cup firmly packed Florida Crystals® Organic Brown Raw Cane Sugar
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 6 cups (4 to 6 medium) apples, peeled, cored and thinly sliced
  • 2 tablespoons butter
  • 1/3 cup caramel dessert topping
  • 1/4 cup pecans, coarsely chopped

INSTRUCTIONS

Pie Crust

Preheat oven to 425°F. Line 9-inch pie pan with half of pastry.

Caramel Apple Filling

In large bowl, combine brown sugar, flour and salt. Add apples; toss to coat evenly. Spoon apple mixture into pastry-lined pie pan. Dot with butter. Top with remaining pastry. Trim and flute edges. Cut slits in top crust to allow steam to escape.

To prevent over-browning, cover edge of pie with aluminum foil. Bake 20 minutes. Remove foil. Bake 20 to 25 additional minutes or until apples are tender and top is golden brown.

Remove pie from oven; immediately drizzle with caramel topping. Sprinkle with pecans. Serve warm.

QUICK TIP

Caramel dessert topping can be found near the ice cream section.