Caramel-Pecan Apple Pie Recipe

5 56 74
Caramel-Pecan Apple Pie Recipe
Caramel-Pecan Apple Pie Recipe photo by Taste of Home
Publisher Photo

Caramel-Pecan Apple Pie Recipe

Read Reviews
5 56 74
Publisher Photo
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
Featured In: Top 10 Pie Recipes
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. Bake: 65 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. Bake: 65 min. + cooling

Ingredients

  • 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

Directions

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. If desired, serve with whipped cream and additional caramel topping. Yield: 8 servings.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic and refrigerate 1 hour.
Originally published as Caramel-Pecan Apple Pie in Taste of Home October/November 2007, p31

Nutritional Facts

1 piece: 639 calories, 39g fat (17g saturated fat), 64mg cholesterol, 331mg sodium, 73g carbohydrate (43g sugars, 5g fiber), 6g protein.

  • 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
  1. 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.
  2. In a large bowl, toss apples with lemon juice and vanilla. Mix pecans, sugars, cinnamon and cornstarch; add to apples and toss to combine.
  3. Spread caramel topping onto bottom of crust. Fill with apple mixture. Drizzle with butter.
  4. For streusel topping, mix flour and sugar. Cut in butter until crumbly; stir in pecans. Sprinkle over filling.
  5. 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. Yield: 8 servings.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic and refrigerate 1 hour.
Originally published as Caramel-Pecan Apple Pie in Taste of Home October/November 2007, p31

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCaramel-Pecan Apple Pie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
BrownieQueen2 User ID: 1836231 264586
Reviewed 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!"

MY REVIEW
DWea User ID: 7918593 247513
Reviewed 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."

MY REVIEW
Grammy Debbie User ID: 30612 238294
Reviewed 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!"

MY REVIEW
delowenstein User ID: 3766053 221429
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"

MY REVIEW
brenderbender User ID: 6964691 217696
Reviewed Jan. 12, 2015

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

MY REVIEW
nursekris User ID: 8131131 100346
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."

MY REVIEW
judontmesswithme User ID: 7075186 169873
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."

MY REVIEW
emsijo User ID: 5238521 156039
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...."

MY REVIEW
Deborahjean12 User ID: 6914136 134541
Reviewed Nov. 26, 2014

"Awesome pie"

MY REVIEW
tsherretta User ID: 5470106 98330
Reviewed Nov. 24, 2013

"This pie is amazing! I made it for Thanksgiving last year and my Sister-In-Law requested it for this year again. The caramel, pecans, and apple together make every bite scrumptious. I slice the apples as thin as possible."

Loading Image