is also a great recipe resource. Of course you can always just order a pie from Eckerts. You can do that online or in person.

Caramel Apple Walnut Pie

2 unbaked Eckert’s 9 ½-inch frozen pie crusts, defrosted (Reserve 1 empty aluminum pie pan to cover baking pan after 30 minutes).

1 jar (12 ¼ -ounce) Stonewall Kitchen Sea Salt Caramel Sauce, divided (or other similar brand)

2 Tbs. all-purpose flour

8 cups baking apples, peeled, cored, sliced ¼-inch (6 to 8 medium)

½ cup packed brown sugar

2 Tbs. all-purpose flour

1 ½ tsp. ground cinnamon

1/3 cup chopped walnuts

1 tsp. milk, divided

1 tsp. granulated sugar

8 scoops Eckert’s frozen vanilla custard

Preheat oven to 400-degrees. Line a rimmed baking sheet with parchment paper. Set aside.

In a 2-cup mixing bowl, mix ½ cup caramel sauce topping with 2 tablespoons flour. Spread evenly over uncooked bottom pie crust. Set pie crust aside.

In a large 4-quart bowl, mix apples, brown sugar, 2 tablespoons flour and cinnamon. Spoon apple mixture over caramel covered bottom pie crust. Sprinkle with walnuts. Set aside.

On a lightly floured surface gently roll top pie crust to about 10 inches in diameter. Cut 4 to 5 slits in top crust to allow steam to escape. Brush edges of the bottom crust with ¼-teaspoon milk.

Place top crust over apples. Flute edges. Brush top crust with remaining milk. Sprinkle with granulated sugar.

Bake 60 to 70 minutes or until apples are tender and crust is golden brown. (After 30 minutes of bake time, cover the entire pie with the empty reserved aluminum pan to prevent overbrowning). Cool 2 hours before serving.

In a 1-cup microwave proof measuring cup, microwave remaining ½-cup caramel topping on medium about 30 to 45 seconds. Stir. Add additional 10 to 20 seconds until warm.

Cut slices of pie and top with Eckert’s Frozen Custard. Drizzle the remaining Caramel Topping over custard.

Serves 8.