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Caramel Apple Pie With Pecans

Caramel Apple Pie With Pecans
This isn’t a traditional apple pie, it’s better. It’s an ooey, gooey, delicious apple filling topped with a crunchy pecan topping. It’s a nice spin on the traditional all-American apple pie. It’s perfect for fall or to make during the holidays. This apple pie is sure to stand out at any holiday or family get-together, and you get to take all the credit for it. I made this apple pie with a homemade crust spiked with apple jack brandy, although you can use water instead. For a short cut, replace the homemade pie crust with a pre-made frozen and defrosted pie crust. For the filling, I used golden delicious apples. Feel free to replace these with your favorite apple. I also used 8 apples for my pie because I used a deep dish pie plate. I thinly sliced them, left their peels on, and tossed them with brown sugar, and a new spice I found, roasted Saigon cinnamon from McCormick. For the sweet, crunchy topping, I used brown sugar, rolled 0ats and pecans. To really give it that extra something special, I used warm caramel sauce drizzled on top. Serve this with vanilla or butter pecan ice cream.

Caramel Apple Pie with Pecans

Ingredients
For the Crust

1/2 cup butter (1 stick), sliced in pats
1 1/4 cups flour
2 teaspoons sugar
1/2 teaspoon salt
2-3 tablespoons water or Apple Jack Brandy

For the Pie Filling
6 apples, peeled or not and thinly sliced (I used 8 because I made a deep dish pie)
1 cup unpacked brown sugar
1 teaspoon cinnamon (roasted if possible)
1/2 teaspoon salt
3 tablespoons tapioca flour (if you used 8 apples, use 4 tablespoons tapioca flour here)

For the First Topping
1 cup unpacked brown sugar
1/2 cup flour
1/2 cup butter, melted
1/2 cup rolled oats

For the Second Topping
1/2 cup chopped pecans
1/4 cup caramel sauce (pre-made ice cream topping)

Method
Preheat oven to 350 degrees.

For the Crust
1. Add flour, sugar and salt to your food processor. Add butter pats and pulse until mixture is grainy. Add water or brandy, a little at a time, while pulsing, just until dough comes together.

2. Form dough into a disc and place in a 1 gallon plastic storage bag. Refrigerate.

For the Filling
1. Place sliced apples in a large mixing bowl. Add sugar, tapioca flour, salt and cinnamon. Toss well. Set Aside.

For the First Topping
1. Combine brown sugar, flour, oats and melted butter in a large bowl. Mix well.

Back to the crust
1. Remove from refrigerator. Leave in gallon sized storage bag and roll the dough to the edges of the bag, not worrying about the corners, and creating an even thickness.

2. Cut away the top of the bag and flip pie crust into pie dish. Press dough in dish and trim to fit.

To Assemble and Bake
1. Now place apple filling in pie crust. Sprinkle on first topping and bake at 350 degrees for 45 minutes.

2. After 45 minutes, sprinkle pie with chopped pecans from the second topping and place back in the oven for 10 – 15 minutes. Be careful not to let pecans burn, you just want to toast them.

3. Microwave caramel topping, without lid, be sure to follow package instructions. While pie is still warm, drizzle with caramel topping. Let cool and serve with vanilla ice cream.

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