Pecan Apple Pie
TOTAL TIME: Prep: 30 min. Bake: 50 min.
YIELD: 2 pies (8 servings each).
Apple pie lovers won’t be able to resist a fun twist on the classic. My husband often asks me to bake this extra-special crumb-topped delight for dessert. —Anne Betts, Kalamazoo, Michigan
Ingredients
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Pastry for 2 single-crust pies
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1 cup sugar
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1/3 cup all-purpose flour
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2 teaspoons ground cinnamon
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1/4 teaspoon salt
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12 cups thinly sliced peeled tart apples (about 10 apples)
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TOPPING:
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1 cup packed brown sugar
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1/2 cup all-purpose flour
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1/2 cup quick-cooking oats
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1/2 cup cold butter, cubed
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1/2 to 1 cup chopped pecans
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1/2 cup caramel ice cream topping
Directions
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1.
On a lightly floured surface, roll dough to two 1/8-in.-thick circles; transfer to two 9-in. pie plates. Trim and flute edges; set aside. In a large bowl, combine sugar, flour, cinnamon and salt; add apples and toss to coat. Pour into crusts.
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2.
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.
Nutrition Facts
1 slice: 392 calories, 14g fat (7g saturated fat), 30mg cholesterol, 231mg sodium, 65g carbohydrate (41g sugars, 3g fiber), 4g protein.
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