1 tsp lemon juice
1 tsp vanilla
3/4 cup chopped pecans
1/3 cup brown sugar
3 tbsps sugar
4-5 tsps cinnamon
1 tbsp cornstarch
1/4 -1/2 cup caramel ice cream topping
2 9-inch unbaked pie shell
3 tbsps butter, melted
In a large bowl toss sliced apples with lemon juice and vanilla. (She used 3 yellow delicious and 5 Granny Smith apples)
Mix pecans, both sugars, cinnamon and cornstarch together and toss with apples.
In the pie shell pour in caramel topping and fill with apple mixture. As you can see she didn't measure the caramel. I guess more is better : )
Drizzle the apples with butter. (She used a shortbread crust which was very good!)
3/4 cup flour
2/3 cup chopped pecans
6 tbsps cold butter
1/4-1/2 cup caramel ice cream topping
Combine flour, pecans and sugar. Cut the butter in until crumbly. Sprinkle and press lightly over filling.
Bake in a 350F oven for 55-60 minutes.
You might want to put your pie pans on a baking sheet.
When you take them out of the oven, a knife should slide easily in.
Drizzle with even more caramel topping and cool.
How could you not love it with all this caramel?