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Caramel-Pecan Apple Pie Recipe
Caramel-Pecan Apple Pie Recipe photo by Taste of Home

Caramel-Pecan Apple Pie Recipe

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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
TOTAL TIME: Prep: 45 min. Bake: 55 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 45 min. Bake: 55 min. + cooling
MAKES: 8 servings


  • 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
  • 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

Nutritional Facts

1 piece equals 608 calories, 35 g fat (12 g saturated fat), 39 mg cholesterol, 267 mg sodium, 74 g carbohydrate, 6 g fiber, 5 g protein.


  1. 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.
  2. In a small bowl, combine the flour, pecans and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling.
  3. 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

Nutritional Facts

1 piece equals 608 calories, 35 g fat (12 g saturated fat), 39 mg cholesterol, 267 mg sodium, 74 g carbohydrate, 6 g fiber, 5 g protein.

Reviews for Caramel-Pecan Apple Pie

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Reviewed Feb. 26, 2015

"I prepared this recipe for the first time! I'd used 4 to 4-1/2 cups of Granny Smith peeled and sliced apples. I used 1 Tbsp. of bottled lemon juice. For the streusel crumb topping, I'd added 1 tsp. ground cinnamon and I used just 1/4 cup butter! This way, I got just the amount of crumbs I needed for topping this pie. I DID have prepared caramel ice cream topping which I'd put out at room tempt. I didn't want to overload the pie shell with apple filling and I found that the lesser amount of filling fit into the pie shell nicely! I did use the caramel ice cream topping as directed BOTH for the filling & for the grand finale: the topping on the crumbs when pie finished baking! I'd used a prepared pie shell which I'd thawed 15 minutes at room temperature, then I put shells in individual gallon-sized zip-lock bags to keep in my refrigerator until ready to use! The shells came in handy and I was pleased with the results of the pie! I think it looks lovely-it had a high mound of crumb topping which I drizzled with the balance of the caramel topping after it was baked!

Thank you so much for sharing this recipe! delowenstein"

Reviewed Jan. 12, 2015

"So easy to make, and it was such a hit! Even better the second day!"

Reviewed Nov. 29, 2014

"This pie was excellent! It is so much better warm with some vanilla ice cream though. Eating it cold doesn't do it justice."

Reviewed Nov. 29, 2014

"I made this for Thanksgiving, and among 7 pies total, this was the only one everyone wanted. It was gone in less than 15 minutes. Excellent pie. I was invited to make it every year. It was surprisingly easy to make. I do recommend, for those who don't know about these kinds of pies, to put it on a cookie sheet while it's baking, because the topping does tend to fall off in the oven. Amazing pie, though."

Reviewed Nov. 28, 2014

"Everyone loved this pie. I served it for Thanksgiving dessert. One person actually stated that it could win a contest. Little did she know...."

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