- 2 9-inch pie crusts; unbaked
- 6 cups apples; peeled and sliced
- ¾ cups granulated sugar
- ¼ cup all-purpose flour
- ¼ teaspoon sea salt
- 2 tablespoons unsalted butter or margarine
- ⅓ cup caramel ice cream topping
- 3 tablespoons pecan pieces
- Preheat oven to 425ºF.
- In large bowl, combine apples, sugar, flour and salt. Toss lightly. Spoon apple mixture into pie-crust lined pan. Dot with butter. Top with second crust and flute. Cut slits in several places.
- Bake in a preheated oven for 45 minutes or until apples are tender. Remove pie from oven; immediately drizzle Ice Cream topping over the pie and sprinkle with pecans
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