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Apple Pie with Caramel
and Pecans
Baked by Judy Cooper
2nd place winner in 2012 Logan County “My Favorite” Pie Contest
Pie crust:
2 cups flour
1 teaspoon salt
2/3 cups lard
5-6 tablespoon cold water
Make pie crust and line 9 inch pie plate.
Filling:
4-5 sliced Granny Smith apples
1 cup sugar
3 tablespoon flour
1 ˝ teaspoon cinnamon
1 ˝ teaspoon lemon juice
1 ˝ teaspoon butter
Smuckers caramel
Chopped pecans
Toss apples with sugar, flour, cinnamon and lemon juice. Make
pie crust and line 9 inch pie plate. Fill with apple mixture
and dot with butter. Top with second crust. Sprinkle top with
sugar and cinnamon. Bake at 425 degrees for 15 minutes.
Reduce to 350 degrees and cover pie with foil with center cut
out and bake for another 50-60 minutes or until apples are
done. Remove from oven and drizzle with caramel and sprinkle
with chopped pecans. |
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