Caramel-Pecan-Apple Pie   
  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   
  1/3 cup caramel topping     
  2  to 4 tablespoons chopped pecans  
  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.   
  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.