Caramel-Pecan Apple Pie
Total TimePrep: 45 min. Bake: 65 min. + cooling
- 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
- Whipped cream and additional caramel topping, optional
- Preheat oven to 350°. On a lightly floured surface, roll crust to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust 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. If desired, serve with whipped cream and additional caramel topping.
Nutrition Facts1 piece: 639 calories, 39g fat (17g saturated fat), 64mg cholesterol, 331mg sodium, 73g carbohydrate (43g sugars, 5g fiber), 6g protein.
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Oct 22, 2018
This pie is delicious! I made it exactly as written and the Taste was outstanding. My new favorite!
Mar 16, 2018
Use salted caramel topping/excellent
Jan 8, 2018
Although a little fussier than a regular apple pie, it is well worth the extra work. Everyone loved it. I will definitely make this again!
Nov 13, 2017
My family loves this pie. I bake it for every holiday meal. My husband begs me to bake it at least once a month. I changed nothing about the recipe but agree with some posters that it is very cinnamon flavored. So if you like cinnamon this is the pie for you.
Apr 12, 2017
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!
Apr 26, 2016
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.
Nov 28, 2015
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!
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
Jan 12, 2015
So easy to make, and it was such a hit! Even better the second day!
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.