ashbabe

pastry for double crust 9 inch pie
6 c peeled and thinly sliced apples
3/4 c sugar
2 tablespoons flour
1/4 teaspoons salt
2 tablespoons butter
1/2 c commercial caramel ice cream topping
2 teaspoons chopped pecans

Roll half of pastry onto a lightly floured surface
to 1/8 inch thickness. Fit pastry into a 9 inch pie plate.
Chill remaining pastry.

Combine apples, sugar, flour and salt. Toss gently to coat.
Spoon mixture into pastry shell, dot with butter.

Roll out remaining pastry into 1/8 inch thickness, and place over
filling. Trim edges seal and flute. Cut several slits in top
crust. Bake pie at 425f for 35 to 40 minutes. Remove from oven
immediately drizzle caramel topping over top. Before serving,
sprinkle with pecans. Serve warm or at room temperature