Ingredients
1 sheet refrigerated pie crust7 cups sliced peeled tart apples1 teaspoon lemon juice1 teaspoon vanilla extract1/4 cup finely chopped pecans1/4 cup packed brown sugar2 tablespoons sugar4-1/2 teaspoons ground cinnamon1 tablespoon cornstarchTOPPING:2 tablespoons all-purpose flour2 tablespoons sugar2 tablespoons cold butter1/4 cup finely chopped pecans1/4 cup caramel ice cream topping, room temperature
Preparation
Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing filling.
In a large bowl, toss apples with lemon juice and vanilla. Combine pecans, sugars, cinnamon and cornstarch; add to apple mixture and toss to coat. Pour into crust.
In a small bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over filling.
Bake until filling is bubbly and topping is browned, 55-60 minutes. Immediately drizzle with caramel topping. Cool on a wire rack.
