Caramel Apple Pecan Pie - cooking recipe

Ingredients

12 apples, peeled cored and sliced
1 cup pecans
2 cups sugar
1 cup margarine
4 pilsbery rolled soft pie crusts
2 teaspoons ground cinnamon
1 cup of smuckers caramel ice cream topping

Preparation

Preheat oven to 350 degrees.
Boil apple slices in enough water to cover them for 15 minute.
Drain apple slices in a collander.
Replace apple slices into pot without heat and add margarine, cinnamon, sugar, caramel, and pecans.
Stir slowly until all margarine is melted and other ingredients are well blended.
Take 2 pie baking dishes and spray with no-stick spray until well coated.
Open and unroll pie shells and place inside the pie dish; trim off excess with a sharp knife.
Divide caramel apple pecan mixture between the 2 pie shells evenly.
Moisten the pie shell where it is to contact the upper shell with water or egg wash, which ever you prefer.
Open and unroll other pie shells for the cover shell and press down around the pie to seal.
Cut 2 or 3 slits in the tops for vents and trim excess crusts from around the dish again.
Place in center of oven for 35 minutes at 350 degrees, check to see if tops are golden brown. If they are, they are done.
Remove from oven and allow to cool for 45 minutes before slicing.