(NAPSA)—The onset of autumn makes manypeople crave one thing—the caramel apples they enjoyed as kids. Now you can capture the goodness of the apple harvest with a delicious, grown-up twist to that familiar favorite. With drizzles of rich caramel topping and a sprinkling of chopped pecans, Caramel-Nut Apple Pie looks like a dress-up dessert, but it’s simple to prepare. Just start with convenient refrigerated pie crusts and you’re assured the flaky crusts will look and taste like homemade. Serve this perfect apple pie for a Sunday dinner or a weeknight gathering for friends. You can find other tasty recipes at www.Pillsbury.com. Caramel-Nut Apple Pie 1 (15-0z.) pkg. Pillsbury Refrigerated Pie Crusts, softened as directed on package 4 cup sugar 2 tablespoonsall-purpose flour %4 teaspoon cinnamon \ teaspoonsalt '% teaspoon nutmeg 1 tablespoon lemonjuice,if desired 6 cups (6 medium)thinly sliced, peeled apples Water 1 tablespoon sugar % cup caramelice cream topping \% cup chopped pecans Heat oven to 425F. Prepare pie crusts as directed on package for two-crust pie using 9inch glass pie pan. In large bowl, combine 4 cup sugar, flour, cinnamon, salt and nutmeg; mix well. Add lemon juice and apples; toss gently to mix. Spoon into crust-lined pan. Top with second crust; seal edges and flute. Brush top crust with water and sprinkle with 1 tablespoon sugar. Bake at 425F for 40 to 45 minutes or until apples are tender and crust is golden brown. To serve, top each slice with 1 tablespoon topping and 11% teaspoons pecans. Makes8 servings.
