Caramel-Pecan-Apple Pie

Ingredients:

1 Box Pillsbury™ Refrigerated Pie Crusts, Softened

As Directed On Box Filling

6 Cups Thinly Sliced, Peeled Apples (6 Medium)

1/4 cup Brown sugar

1/4 teaspoon Stevia a substitute sugar

1 teaspoon molasses

2 tablespoons all-purpose flour

3/4 teaspoon ground cinnamon

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

1 tablespoon lemon juice

Topping

1/3 cup caramel topping

2 to 4 tablespoons chopped pecans

Steps:

1 Heat oven to 425°F. Make pie crusts as directed on box

for Two-Crust Pie using 9-inch glass pie plate.

2 In large bowl, gently mix filling ingredients; spoon into

crust-lined pie plate. Top with second crust; seal edges and

flute. Cut slits or shapes in several places in top crust.

Cover edge with 2- to 3-inch-wide strips of foil to prevent

excessive browning; remove foil during last 15 minutes of baking.

3 Bake 40 to 45 minutes or until apples are tender and crust

is golden brown. Immediately after removing pie from oven,

drizzle with caramel topping; sprinkle with pecans. Cool on

cooling rack at least 2 hours before serving.

NOTE:

Tart apples, such as Granny Smith, McIntosh or Haralson,

make the most flavorful pies. Eating apples, like Red Delicious,

do not cook down as much during baking.

Two 21-ounce cans of apple pie filling can be substituted

for the fresh apple filling. Toasted, chopped walnuts may be

substituted for the pecans.