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Pecan Apple Pie

Pecan Apple Pie
From Kalamazoo, Michigan, Anne Betts shares, "My husband often begs me to bake this extra-special crumb-topped pie for dessert."
6-8 ServingsPrep: 30 min. Bake: 50 min.

Ingredients

  • Pastry for double-crust pie (9 inches)
  • 1 cup sugar
  • 1/3 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 12 cups thinly sliced peeled tart apples (about 10 apples)
  • TOPPING:
  • 1 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup quick-cooking oats
  • 1/2 cup cold butter, cubed
  • 1/2 to 1 cup chopped pecans
  • 1/2 cup caramel ice cream topping

Directions

  • Line two 9-in. pie plates with pastry. Trim and flute edges; set
  • aside. In a large bowl, combine sugar, flour, cinnamon and salt; add
  • apples and toss to coat. Pour into pastry shells.
  • For the topping, combine brown sugar, flour and oats; cut in butter
  • until crumbly. Sprinkle over apples. Cover edges loosely with foil.
  • Bake at 375° for 25 minutes. Remove foil; bake 25-30 minutes
  • longer or until filling is bubbly. Sprinkle with pecans; drizzle
  • with caramel topping. Cool on wire racks. Yield: 2 pies (6-8
  • servings each).
© Taste of Home 2013

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Pecan Apple Pie (continued)

Nutrition Facts: 1 serving (1 slice) equals 806 calories, 32 g fat (14 g saturated fat), 41 mg cholesterol, 472 mg sodium, 130 g carbohydrate, 5 g fiber, 6 g protein.
© Taste of Home 2013