Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 6 minutes or until toasted and fragrant. Remove from oven; increase oven temperature to 425°.
Unroll piecrust on a lightly floured surface. Cut piecrust into fourths. Divide apples among each fourth, placing in center. Pull corners together over apples, pinching edges to seal. Place on a lightly greased aluminum foil-lined baking sheet; brush with egg white, and sprinkle with sugar.
Bake at 425° for 20 to 22 minutes or until golden. Serve apple bundles with caramel topping. Sprinkle with pecans.
Note: We tested with Stouffer's Harvest Apples and Smucker's Caramel Flavored Topping.
Toasting pecans deepens their natural buttery sweetness. Keep them on-hand by refrigerating shelled pecans (toasted or untoasted) in an airtight container for up to three months or freeze up to six months.
Even though I couldn't find frozen spiced apples, I really liked this recipe. I used canned apple pie filling and added pumpkin pie spice and extra cinnamon. I also baked the pecans inside the dumpling instead of sprinkling them on top. This was an easy recipe that looked really elegant and kids would love. It was so easy.
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