Photo: Southern Living
Prep Time
20 Mins
Total Time
40 Mins
Makes 4 servings

How to Make It

Step 1

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°.

Step 2

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.

Step 3

Bake at 425° for 20 to 22 minutes or until golden. Serve apple bundles with caramel topping. Sprinkle with pecans.

Step 4

Note: We tested with Stouffer's Harvest Apples and Smucker's Caramel Flavored Topping.

Chef's Notes

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.

Ratings & Reviews

melindaro's Review

November 17, 2009
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.