Caramel Pecan Apple Pie-WFMW

I got this recipe from a friend of mine. I made it at Thanksgiving and it is wonderful!! So good I didn't get a picture!

Caramel Pecan Apple Pie

7 c. sliced peeled tart apples
1 tsp. lemon juice
1 tsp. vanilla extract
¼ C. finely chopped pecans
¼ C. packed brown sugar
2 Tbsp. sugar
4 ½ tsp. ground cinnamon
1 Tbsp. cornstarch
¼ C. caramel ice cream topping
1 unbaked pastry shell ( I made my own crust)

Topping:
2 Tbsp. all-purpose flour
2 Tbsp. sugar
2 Tbsp. cold butter
½ C. finely ground pecans
¼ C. caramel ice cream topping, room temperature

1. In a large bowl, toss apples with lemon juice and vanilla. Combine the pecans, sugar, cinnamon and cornstarch; add to apple mixture and toss to coat. Pour caramel topping in the bottom of pastry shell. Then transfer apple mixture to pastry shell.
2. In a small bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over filling.
3. Bake at 350 for 55-60 minutes or until filling is bubbly and topping is browned. Immediately drizzle with caramel topping. Cool on a wire rack.

Note: I substituted Splenda Brown sugar and regular Splenda for sugars. I also used the sugar-free caramel ice cream topping. Instead of the pastry shell I used 2 deep dish pie crusts. Easy to make one and then save the other for later. Enjoy!!

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