Pecan Apple Pie
Pastry for double=crust pie (9inches)
1 cup sugar
1/3 cup all-purpose flour
2 teaspoon ground cinnamon
1/4 teaspoon salt
12 cups thinly sliced peeled tart apples (about 10 apples)

TOPPING:
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup cold butter or margarine
1/2 to 1 cup chopped pecans
1/2 cup caramel ice cream topping

Line 2 9 -inch 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 rack. 

Yield:  2 pies ( 6-8 servings each)
Oct/Nov 2000 Taste of Home