Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1
tablespoon butter or margarine, melted
2
teaspoons granulated sugar
2
tablespoons butter or margarine
2
large apples, peeled, cored, sliced
1/4
cup sweetened dried cranberries
1/4
cup packed brown sugar
1/2
teaspoon ground cinnamon
1
cup vanilla ice cream
2
tablespoons caramel topping
2
tablespoons toasted chopped pecans*
Preparation
Heat oven to 425°F. Unroll pie crust on work surface; brush with melted butter. Sprinkle with granulated sugar; cut into 8 wedges. Place on ungreased large cookie sheet. Bake 8 to 10 minutes or until golden brown. Remove from cookie sheet.
Meanwhile, in 10-inch skillet, melt 2 tablespoons butter over medium-high heat. Add apples, cranberries, brown sugar and cinnamon; cook 3 to 4 minutes, stirring frequently, until apples are tender and mixture is slightly thickened.
Place 1 pie crust wedge on serving plate. Top with about 1/2 cup apple mixture; top with another crust wedge. Top with ice cream. Drizzle with caramel topping, and sprinkle with toasted pecans.
