Caramel Apple-Pecan Pie

Winchester

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I took a Caramel Apple-Pecan Pie out of the freezer this morning for our dessert tonight. I had already baked it at 425F for 30 minutes when I made it last November from our apple bounty. Got it out of the freezer, let it thaw for about two hours, then threw it in the oven for 75 minutes at 375F (covered with foil during part of the baking). We have no vanilla ice cream, but eating just pie is good, too. I only have one more apple pie left in the freezer; it's a streusel-topped Dutch apple, I think.

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