Easy Apple Butterscotch Tart
1 double crust 9"pie
2-21-oz cans of apple pie filling
1/2 cup butterscotch topping
1/2 cup pecan halves
Oven set at 425.
Place 1 pastry crust on a greased cookie sheet. Cover with the pie filling to within 1" from the edge.
Place the second crust on top and fold the edge of the bottom crust up and over the top crust. Pinch the edge all the way around to seal.
Cut some slits in the top of the tart and bake for 35-40 minutes.
Let stand for 15 minutes, then top with the butterscotch topping and pecan halves. Serve warm