Ingredients
- 9 pie crust
- 3/8 caramel topping
- 575 gr apples (peeled)
- 150 gr sugar
- 34 gr pecans (chopped)
- 32 gr flour
- 28 gr butter
- 1 gr salt
Heat oven to 425 .
Line 23 cm pie pan with pie dough.
Combine apples, sugar, flour and salt in a big bowl. Lightly toss. Spoon apple mixture into pie crust lined pan. Dot with butter. Top with the other crust and flute edges. Cut slits in several places.
Bake for 35-45 minutes or until apples are tender. Remove pie from oven.
Immediately drizzle the ice cream topping over pie and sprinkle with pecans.
