Wednesday, June 30, 2010

Caramel Pecan Apple Pie

Caramel Pecan Apple Pie: Serves 8 ( 6 points)

7 c. sliced peeled apples
1 tsp. lemon juice
1 tsp. vanilla
1/4 c. finely chopped pecans
1/4 c. packed brown sugar
2 T. Splenda
1 T. cornstarch
4-1/2 tsp. cinnamon
1 unbaked refrigerated pie crust ( Pillsbury)

2 T. flour
2 T. sugar
2 T. light stick butter
1/4 c. finely chopped pecans
1/4 c. caramel ice-cream topping ( fat free, which most of them are)

In a large bowl, toss the apples with lemon juice and vanilla.
Combine the pecans, sugar, Splenda, cinnamon, and cornstarch. Add to the apple mixture and toss to coat.
Line a 9 " pie pan with crust. Pour apple mixture into crust.
To make topping, mix flour and sigar. Cut in butter. Stir in pecans. Sprinkle over the top of the pie. Bake at 350 for 55-60 minutes or until browned and filling is bubbly. I had to cover mine with foil for about 15 minutes to get it to be bubbly because the top was getting browned. Remove from oven and drizzle immediately with caramel sauce. Cool on a wire rack.

adapted from "Healthy Cooking"

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