Caramel Apple Pecan Pie
A decadent pie made with apples, caramel and chopped pecans
Servings: 8
Equipment
- Pie Plate
Ingredients
- 9 inches Pastry for single-crust pie
- 7 cups sliced peeled tart apples about 6 medium
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 3/4 cup chopped pecans
- 1/3 cup packed brown sugar
- 3 tbsp sugar
- 4 tsp ground cinnamon
- 1 tbsp cornstarch
- 1/4 cup caramel topping I use caramel ice cream topping
- 3 tbsp butter melted
Streusel Topping
- 3/4 cup all-purpose flour
- 1/4 cup sugar
- 6 tbsp cold butter cubed
- 2/3 cup chopped pecans
- 1/4 cup caramel topping room temperature
Instructions
- 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.
Streusel Topping
- 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.