Topping
1 c packed brown sugar
1/2 c all purpose flour
1/2 c quick cooking oats
1/2 c cold butter or margerine
1/2 - 1 c chopped pecans
1/2 c caramel ice cream topping
Line two 9-in pie plates with pastry. Trim and flute edges; set aside. In a large bowl, combine sugar, flour, cinnamon and salt; add apples and toss to coat. Pour into pastry shells.
For the topping, combine brown sugar, flour and oats; cut in butter until crumbly.
Sprinkle over apples. Cover edges loosely with foil. Bake at 375 degrees for 25 minutes.
Remove foil, bake 25-30 minutes longer or until filling is bubbly.
Sprinkle with pecans; drizzle with caramel topping.
Cool on wire racks.
Yield: 2 pies (6-8 servings each)
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