Caramel Apple Pie
downloadEmail This Post

Caramel Apple Pie

Prep: 35 minutes plus cooling
Bake: 35 minutes • Serves: 8

1 package (15 ounces) PICS refrigerated pie crusts
3/4 cup PICS granulated sugar
1/4 cup PICS unbleached all-purpose flour
1/4 teaspoon PICS ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2-1/2 pounds Fuji, Gala or Granny Smith apples (about 7 medium)
1 tablespoon fresh lemon juice
1/4 cup PICS chopped walnuts
1/4 cup dried cherries
2 tablespoons PICS unsalted butter, cut into small chunks
1/2 cup caramel topping
PICS Powdered sugar, strawberries and sweetened whipped cream (optional)

1.Let pie crusts stand at room temperature as label directs to soften slightly. Meanwhile, in small bowl, mix sugar, flour, cinnamon, salt and nutmeg. Peel, core and cut apples into 1/4-inch-thick slices. In large bowl, toss apples with lemon juice to prevent browning. Add sugar mixture and walnuts to apples and toss to combine.

2.Adjust oven rack to lowest position in oven. Line heavy rimmed baking pan with foil; place on lowest oven rack. Preheat oven to 425°. Unroll 1 pie crust and place in 9-inch glass pie plate. Sprinkle cherries over pie crust, then top with apple mixture and dot with butter. Place second crust over filling, folding overhang under and pinching edges together to seal. Flute crust to make desired decorative edge. Cut several slits in top of crust.

3.Place pie on prepared baking pan in oven. Bake 35 to 40 minutes, covering edge of crust with foil during last 15 minutes of baking to prevent overbrowning. Cool pie on wire rack.

4.Just before serving, heat topping as label directs. Pour topping over apple pie, then cut into wedges. If desired, dust pie with powdered sugar and top with strawberries and whipped cream.

Approximate nutritional values per serving:
492 Calories, 20g Fat (6g Saturated), 8mg Cholesterol,
380mg Sodium, 77g Carbohydrates, 1g Fiber, 5g Protein