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Caramel-Pecan Apple Pie Recipe

Caramel-Pecan Apple Pie Recipe photo by Taste of Home

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You'll love the smell in your kitchen—and the smiles on everybody's faces—when you make this scrumptious pie that's drizzled with caramel sauce. It's takes me back home to Virginia and being at my granny's table. —Gloria Castro, Santa Rose, California

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Caramel-Pecan Apple Pie Recipe

Prep: 45 min. Bake: 55 min. + cooling

Yield: 8 Servings

45 55 100

Ingredients

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

Directions

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.

Originally published as Caramel-Pecan Apple Pie in Taste of Home October/November 2007, p31

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Caramel-Pecan Apple Pie

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(11-20) of 27 reviews

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Reviewed on Sep. 08, 2010 by ShariWestercamp

My husband says this is the best apple pie, ever! I am not a nut fan, but I chop the pecans up well, and it turns out wonderful. I make about 10 of these every apple season and put them in the unbaked shell, leaving the topping in a ziploc. Then I freeze them until I need one, then thaw most of the way, and bake as directed. It works great! Thanks for the recipe!

Reviewed on Apr. 03, 2010 by tbbrosetree

I've been making this pie for years since it showed up in my mailbox. It is a favorite with many members of my family. Absolutely the best apple pie and so easy to make since there is no top crust and the streusal is so good you don't miss it.

Reviewed on Jan. 28, 2010 by krystaljoy

I agree with Dusty Rose I'd use half the cinnamon

Reviewed on Jan. 02, 2010 by issalyn

This a terrific, flavorful apple pie. A nice change of pace.

Reviewed on Dec. 09, 2009 by Dusty Rose

I like cinnamon but felt that 4 1/2 teaspoons ground cinnamon was about twice what would be a good amount. Would make again with less cinnamon and also possibly as an apple crisp without the pie shell.

It is very good with vanilla ice cream. Good recipe.

Reviewed on Nov. 26, 2009 by cookierookie20

I made this pie for my boyfriend's thanksgiving meal with his mother's side of the family and it was an absolute hit! Everybody loved it and kept asking who had made it. They complemented me numerous times and I was very pleased with the way everything turned out. It looks exactly like the picture and I am sure that it tastes the same as well! Thank you for this recipe.

Reviewed on Nov. 24, 2009 by dpurcell

This is the absolute best apple pie ever! I served it with vanilla icecream and we all enjoyed! SO SO YUMMY! We had guests over and they thought I was a gourmet cook!

Reviewed on Nov. 21, 2009 by Katmom51

This pie recipe has resulted in bestsellers at our local Farmer's Market. I have even had folks supply me with their own pie dish so that I could make them one when they are visiting from out of state.

Reviewed on Nov. 11, 2009 by lrullis

FANTASTIC!!!!!!

Reviewed on Oct. 31, 2009 by jllbarron

Everyone loved this!! I had offers to "store" any more pies I made & suggestions I make 2 at a time! Very,very good.

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