Caramel Pecan Apple Pie

Contributed By: Parker


Dough for single-crust pie
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
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, optional


1. Preheat oven to 350°. On a lightly floured surface, roll dough 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 while preparing filling.
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 to 75 minutes. Drizzle with caramel topping. Cool on a wire rack. If desired, serve with whipped cream and additional caramel topping.

Helpful Hints:

Prize Winning Recipe
You'll love the smell in your kitchen—and the smiles on everybody's faces—when you make this scrumptious caramel apple pie recipe. It takes me back home to Virginia and being at my granny's table.
TOTAL TIME: Prep: 45 min. Bake: 65 min. + cooling
YIELD: 8 servings.
Nutrition Facts
1 piece: 639 calories, 39g fat (17g saturated fat), 64mg cholesterol, 331mg sodium, 73g carbohydrate (43g sugars, 5g fiber), 6g protein.

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