Caramel Apple Pie

Pie Crust
Pastry for double crust 9-inch pie

Apple Filling
3/4 cup firmly packed, C&H Pure Cane Golden Brown Sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
6 cups apples, peeled, cored and thinly sliced
2 tablespoons butter or margarine
1/3 cup caramel ice cream topping
1/4 cup pecans, coarsely chopped

Preheat oven to 425°F. Line 9-inch pie pan with half of pastry.

In large bowl, combine brown sugar, flour, and salt. Add apples and toss to coat evenly. Spoon apple mixture into pastry-lined pie pan. Dot with butter. Top with remaining pastry. Trim and flute edges. Cut slits in top crust to allow steam to escape.

To prevent overbrowning, cover edge of pie with foil. Bake 20 minutes. Remove foil. Bake 20-25 minutes or until apples are tender and top is golden brown. Remove pie from oven; immediately drizzle with caramel ice cream topping. Sprinkle with pecans. Serve warm.

Serving Size: 8

Recipe and photograph courtesy of C&H Cane Sugar.