- Level: Easy
- Total: 1 hr 45 min (includes cooling time)
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 585
- Total Fat
- 24 g
- Saturated Fat
- 9 g
- Carbohydrates
- 87 g
- Dietary Fiber
- 6 g
- Sugar
- 26 g
- Protein
- 9 g
- Cholesterol
- 45 mg
- Sodium
- 644 mg
- Level: Easy
- Total: 1 hr 45 min (includes cooling time)
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 585
- Total Fat
- 24 g
- Saturated Fat
- 9 g
- Carbohydrates
- 87 g
- Dietary Fiber
- 6 g
- Sugar
- 26 g
- Protein
- 9 g
- Cholesterol
- 45 mg
- Sodium
- 644 mg
Ingredients
Directions
- Preheat the oven to 375 degrees F.
- Combine the sugar and 1 teaspoon cinnamon in a small bowl and set aside. Melt 1 tablespoon butter. Spread the melted butter over the pie crust and sprinkle evenly with the cinnamon sugar. Bake until golden brown, 8 to 10 minutes. Let cool completely, then crumble and set aside.
- Melt the remaining tablespoon butter in a medium saute pan. Add the apples, vanilla, a pinch of salt and the remaining 1/2 teaspoon cinnamon. Cook, stirring occasionally, until the apples are soft, 12 to 15 minutes. Remove from the heat and allow to cool completely.
- Build your sundaes starting with the ice cream, dipping the scoop in a mug of hot water if necessary. Top with the sauteed apples, pie crust crumbles, caramel sauce and candied pecans. Serve immediately.
