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- 1/2 15 ounce packagefolded refrigerated unbaked piecrust (1 crust)
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon finely shredded lemon peel
- 2 medium tart green apples, peeled, cored, and cut into 1/2-inch-thick slices
- 1/2 cup caramel apple dip
- 1/2 cup chopped pecans
- 1/4 cup apple jelly
- Powdered sugar
1. Preheat oven to 425 degree F. Let the piecrust stand according to package directions. In a bowl combine granulated sugar, cinnamon, and lemon peel. Add apple slices, tossing to coat.
2. Place unfolded piecrust on a large baking sheet. Spread caramel apple dip over crust to within 2 inches of edges. Place apple mixture over caramel. Sprinkle with nuts. Fold edges of crust 2 inches up and over apples, folding edges as necessary.
3. Bake 20 minutes or until crust is golden brown and apples are just tender. In a small saucepan melt apple jelly over low heat. Brush melted jelly over entire tart and edges. Sprinkle with powdered sugar. Serve warm. Makes 8 servings.
- Servings Per Recipe 8,
- cal. (kcal) 273,
- Fat, total (g) 12,
- chol. (mg) 5,
- sat. fat (g) 3,
- carb. (g) 41,
- fiber (g) 2,
- pro. (g) 2,
- vit. A (RE) 10,
- vit. C (mg) 2,
- sodium (mg) 174,
- calcium (mg) 20,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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