Fresh apples are baked into a beautiful caramel praline two-crust pie!

15 oz. pkg. Pillsbury All Ready Pie Crusts
1 tsp. flour

FILLING:

6 c. thinly sliced, peeled apples
3/4 c. sugar
1/4 c. flour
1 tsp. cinnamon
1/4 tsp. salt
2 tbsp. butter

TOPPING:

1/4 c. butter
1/2 c. firmly packed brown sugar
2 tbsp. half-and-half
1/2 c. chopped pecans

Prepare pie crust according to package directions for two-crust pie. Heat oven to 350 degrees. In large bowl combine apples, sugar, flour, cinnamon and salt; toss lightly. Spoon apple mixture into pastry-lined pan. Dot with butter. Top with second crust and flute; cut slits in several places. Bake at 350 degrees for 50-55 minutes or until apples are tender and crust is lightly browned. Remove from oven.

In small saucepan, melt butter; stir in brown sugar and half-and-half. Heat slowly to boiling. Remove from heat; stir in pecans. Spread over top of pie. Place on cookie sheet. Return to oven; bake 5 minutes longer or until topping bubbles. Cool at least 1 hour before serving. Yield: 8 servings.

TIP: Cover edge of pie crust with strip of foil during last 10-15 minutes of baking if necessary to prevent excessive browning.