On this Veterans Day, as we thank those who have served and continue to serve and mourn those who have served and are gone, the All-American dessert, apple pie, comes to mind.

I've never much baked apple pies, mostly because the peeling is a marathon process.

My sister is the queen of cherry pie baking and takes one to nearly every occasion in her busy Green Bay suburb.

My favorite has always been peach, so I'd rather peel a batch of peaches than apples.

But then I found this recipe and the folks at the office went crazy.

As our last football potluck at the office approaches, I'll probably need to make this. Last week's featured delicious barbecue beef for the main course, homemade bread, raw vegetables and fresh fruit and about a zillion desserts.

I only bring dessert, because that's what I do -- Scotcheroos the time before last and pumpkin cheesecake bars last week.

Making this pie is not particularly easy, but then most good things in life aren't. It is completely worth the effort, however, and the reviews will be raves. And if you open a bottle of wine while you're peeling the apples, it's a much more pleasant task.

Do remember to line the bottom of the oven with foil or place the pie pan on a big cookie sheet, because the juicy filling will drip.

To all of you vets, and all of your families, thanks for your service. This slice is for you.

Caramel-Pecan Apple Pie

7 cups sliced peeled tart apples

1 teaspoon lemon juice

1 teaspoon vanilla extract

3/4 cup chopped pecans

1/3 cup packed brown sugar

3 tablespoons sugar

4-1/2 teaspoons ground cinnamon

1 tablespoon cornstarch

1/4 cup caramel ice cream topping, room temperature

1 unbaked pastry shell (9 inches)

3 tablespoons butter, melted

Streusel Topping:

3/4 cup all-purpose flour

2/3 cup chopped pecans

1/4 cup sugar

6 tablespoons cold butter

1/4 cup caramel ice cream topping, room temperature

In a large bowl, toss apples with lemon juice and vanilla. Combine the pecans, sugars, cinnamon and cornstarch; add to apple mixture and toss to coat. Pour caramel topping over bottom of pastry shell; top with apple mixture (shell will be full). Drizzle with butter.

In a small bowl, combine the flour, pecans and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling.

Bake at 350 for 55-65 minutes or until filling is bubbly and topping is browned. Immediately drizzle with caramel topping. Cool on a wire rack. Yield: 8 servings.

(Recipe courtesy of "2008 Annual Recipes," Reiman Publications)

Community News editor Sally Ann Shurmur can be reached at (307) 266-0520 or sallyann.shurmur@trib.com. Read Sal's blog at tribtown.trib.com/Sal/blog and follow her on Twitter at www.twitter.com/WYOSAS