Thursday, 16 January 2014

Gluten Free Caramel Apple Pie


Prep Time: 15min
Total Time: 3hr5min
Servings: 8


Ingredients

1
container Pillsbury® Gluten Free refrigerated pie and pastry dough
2
cans (21 oz each) gluten-free apple pie filling with more fruit
1/4
cup gluten-free caramel topping
2
tablespoons toasted chopped pecans
1
pint (2 cups) vanilla ice cream

Directions

  • 1Heat oven to 425°F. Divide dough in half. Knead 1 half until softened and no longer crumbly. Flatten into a round; place between 2 sheets of cooking parchment or waxed paper. Roll into a round 1 1/2 inches larger than top of 9 1/2-inch deep-dish pie plate.
  • 2Carefully peel off top sheet of paper. Replace paper to cover loosely; carefully turn dough over and remove second sheet of paper. Use paper to carefully turn dough over into ungreased pie plate; remove paper. Press dough firmly against bottom and up side of plate.
  • 3Spoon pie filling into shell. Repeat kneading and rolling of second half of dough; carefully turn dough over on filling. Trim and fold edges together. Flatten edge with fork or crimp for decorative edge. Cover edge with strips of foil.
  • 4Bake 30 minutes; remove foil. Bake 10 to 20 minutes longer or until crust is golden brown. Cool 1 hour before serving.
  • 5Meanwhile, in 1-cup microwavable measuring cup, mix topping and pecans. Microwave on High 30 to 60 seconds or until warm; stir. Cut pie into 8 servings; place on individual plates. Top each with 1/4 cup ice cream; spoon caramel mixture over top.

    Expert Tips

    Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
    To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until pecans are light brown.

    Source:  www.Bettycrocker.com

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