1 box refrigerated pie crusts, softened
6 cups thinly sliced peeled apples (6 medium)
3/4 cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice
1/3 cup caramel topping
2 to 4 tablespoons chopped pecans
Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
In large bowl, gently mix all filling ingredients; spoon into crust-lined pie plate. Top with second crust; seal edges and flute. Cut slits or shapes in several places in top crust. Cover crust edge with strips of foil to prevent excessive browning.
Bake 40 to 45 minutes or until apples are tender and crust is golden brown, removing foil during last 15 minutes of baking. Immediately after removing pie from oven, drizzle with caramel topping; sprinkle with pecans. Cool on cooling rack at least 2 hours before serving.
Recipe shared from: www.bettycrocker.com