- Pastry for single-crust pie (9 inches)
- 7 cups sliced peeled tart apples (about 6 medium)
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 3/4 cup chopped pecans
- 1/3 cup packed brown sugar
- 3 tablespoons sugar
- 4 teaspoons ground cinnamon
- 1 tablespoon cornstarch
- 1/4 cup caramel topping, room temperature
- 3 tablespoons butter, melted
- STREUSEL TOPPING:
- 3/4 cup all-purpose flour
- 1/4 cup sugar
- 6 tablespoons cold butter, cubed
- 2/3 cup chopped pecans
- 1/4 cup caramel topping, room temperature
- Preheat oven to 350°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate until ready to fill.
- In a large bowl, toss apples with lemon juice and vanilla. Mix pecans, sugars, cinnamon and cornstarch; add to apples and toss to combine.
- Spread caramel topping onto bottom of crust. Fill with apple mixture. Drizzle with butter.
- For streusel topping, mix flour and sugar. Cut in butter until crumbly; stir in pecans. Sprinkle over filling.
- Bake on a lower oven rack until filling is bubbly, 65-75 minutes. Drizzle with caramel topping. Cool on a wire rack. Yield: 8 servings.
Reviews for Caramel-Pecan Apple Pie
"You'll never go back to plain apple pie after tasting this! My family is not a fan of pie crust so we really loved the streusel topping. A few pie tips: cook your crust for 5 minutes before adding the filling so it's not soggy. Put your apples in a microwave dish with a little water and cook for several minutes to soften them a little and drain the water - then add them to your recipe. I always have trouble getting my apples to cook before the rest of the pie is done and this easily solved the problem!"
"As a with more than 20 years of experience, twice, I baked this pie, and the results were horrible. The first time, I used 7 cups of apples, as stated, in the recipe. Intuition told me it was too many apples, but I followed the recipe. Baked it for the recommended time. The bottom crust was uncooked. Threw away the pie.The second time, I used 5 cups of apples, again, too much, and uncooked crust.No, I will not waste more ingredients and money to bake this pie."
"A real show-stopper pie! I baked this and froze it for the family holiday feast and that worked out wonderfully. I followed the recipe as written except I didn't measure how many cups of apples I used--I just used what I had on hand and since I guessed it to be more than 7 cups I increased the ingredients I mixed with the apples by half. It smelled and looked wonderful and was very hard to put in the freezer without sampling!"
"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"
"So easy to make, and it was such a hit! Even better the second day!"
"This pie was excellent! It is so much better warm with some vanilla ice cream though. Eating it cold doesn't do it justice."
"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."