Caramel Apple Pie with Pecans

Prep Time: 15 min
Total Time: 55 min
Servings: 4

Dress up a traditional apple pie with pecans and caramel sauce. It's all made easy with refrigerated pie crust!



  • 1 package Pillsbury™ refrigerated Pie Crusts, softened as directed on package
  • 1/4 cup (50 mL) finely chopped pecans


  • 3/4 cup (175 mL) granulated sugar
  • 2 tbsp (25 mL) all-purpose flour
  • 1 tsp (5 mL) ground cinnamon
  • 1/8 tsp (.5 mL) ground nutmeg
  • 1 tbsp (15 mL) lemon juice
  • 6 cups (1.5 L) peeled cooking apples (6 medium)


  • 1/3 cup (75 mL) caramel ice cream topping
  • 1/4 cup (50 mL) chopped pecans


  1. Heat oven to 425ºF. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan. Sprinkle 1/4 cup finely chopped pecans in bottom of crust-lined pan.
  2. In large bowl, mix sugar, flour, cinnamon and nutmeg. Gently stir in lemon juice and apples. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits or shapes in several places in top crust. If desired, brush crust with water; sprinkle lightly with sugar. Cover edge of crust with 2 to 3 inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking.
  3. Bake 35 to 45 minutes or until apples are tender and crust is golden brown. Cool at least 1 hour before serving. Serve warm pie with ice cream. Drizzle with caramel topping; sprinkle with chopped pecans.