---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Caramel Apple Pie
  Categories: Pies
       Yield: 8 Servings
  
       1 pk Pillsbury all ready pie crus
            -15 oz
     1/4 c  Pecans; finely chopped
 
 ----------------------------------FILLING----------------------------------
       6 c  Apples; peel/slice
     3/4 c  Sugar
       2 tb Flour
       1 ts Cinnamon
       1 tb Lemon juice
            Ice cream; if desired
 
 -----------------------------------GLAZE-----------------------------------
     1/3 c  Caramel topping
     1/4 c  Pecans; chopped
  
   Recipe by: Hammond Times, 93-11-22 Preparation Time: 1:20 Prepare pie crust
   according to package directions for two-crust pie using 9-inch pie pan.
   Sprinkle 1/4 c pecans on bottom of pie crust-lined pan. Heat oven to 425'.
   In large bowl, combine all filling ingredients; mix lightly. Spoon into pie
   crust-lined pan.  Top with second crust and flute according to directions
   that follow; cut slits in several places. Bake at 425' for 35 to 45 minutes
   or until apples are tender and crust is golden brown. Cover edge of pie
   crust with strips of foil after 15 to 20 minutes of baking to prevent
   excessive browning.
    Serve with ice cream, if desired.  Drizzle with caramel ice cream topping;
   sprinkle with pecans. Serve warm. 8 Servings Robe or Spiral edge: Trim
   bottom crust even with edge of pie pan. Fold overhang of top crust under
   bottom crust so it is even with edge of pan.
    To create the rope of spiral edge, press thumb at an angle into edge of
   crust and pinch dough between thumb and knuckle of index finger. Repeat
   pattern diagonally around edge of pie pan.
                    Article: A Slice of Holiday
  
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