Note: Don’t let the length of this recipe fool you. It’s very easy to make and makes a great dessert for company.
7 cups sliced peeled cored Granny Smith apples
1 tsp. lemon juice
1 tsp. vanilla extract
3/4 cup chopped pecans
1/3 cup packed brown sugar
3 tablespoons sugar
4-1/2 tsp. ground cinnamon
1 tablespoon cornstarch
1/4 cup store bought caramel ice cream topping at room temperature
1 unbaked pastry shell (9 inches)
3 tablespoon butter, melted
3/4 cup all purpose flour
2/3 cup chopped pecans
1/4 cup sugar
6 tablespoons cold butter
1/4 cup caramal ice cream topping, room temperature
In a large bowl, toss apples with lemon juice and vanilla. Combine the pecans,
sugars, cinnamon and cornstarch. Add to apple mixture and toss to coat.
Pour the first 1/4 cup caramel topping over bottom of pastry shell, top with apple mixture (shell will be full) drizzle with butter
In a small bowl, combine the flour, the 2/3 cup pecans and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling.
Bake at 350 for 55 to 65 minutes or until filling is bubbly and topping is browned. Immediately drizzle with the other 1/4 cup of caramel topping.