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Pecan Apple Pie

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
  • Total Time
    Prep: 30 min. Bake: 50 min.
  • Makes
    2 pies (8 servings each)

Ingredients

  • Pastry for 2 single-crust pies
  • 1 cup sugar
  • 1/3 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 12 cups thinly sliced peeled tart apples (about 10 apples)
  • TOPPING:
  • 1 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup quick-cooking oats
  • 1/2 cup cold butter, cubed
  • 1/2 to 1 cup chopped pecans
  • 1/2 cup caramel ice cream topping

Directions

  • 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.
  • 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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