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Caramel Apple Pie with a Pecan Crust

2022-09-01 - Written by: Emily J. Miller

dessert apples caramel pecans

Caramel Apple Pie with a Pecan Crust

A twist on the classic apple pie, this recipe features a caramel drizzle and a pecan crust for added crunch.

Caramel Apple Pie with a Pecan Crust

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup cold unsalted butter, cut into small pieces
  • 1/2 cup chopped pecans
  • 6-8 medium-sized apples, peeled and sliced
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup caramel sauce (see note)
  • Whipped cream or vanilla ice cream for serving

Instructions:

Make the Pecan Crust:

  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine the flour and salt.
  3. Add the cold butter and use a pastry blender or your fingers to work it into the flour until the mixture resembles coarse crumbs.
  4. Stir in the chopped pecans.
  5. Press the mixture into the bottom and up the sides of a 9-inch pie dish.
  6. Bake for 20-25 minutes, or until golden brown.

Make the Caramel Apple Filling:

  1. In a separate mixing bowl, combine the sliced apples, granulated sugar, cornstarch, cinnamon, nutmeg, and salt.
  2. Mix well until the apples are evenly coated with the dry ingredients.
  3. Pour the apple mixture into the baked pecan crust.

Make the Caramel Sauce:

  1. Melt 1/4 cup of unsalted butter in a small saucepan over medium heat.
  2. Add 1 tablespoon of heavy cream and whisk until combined.
  3. Gradually add 1/4 cup of granulated sugar, whisking constantly to prevent lumps.
  4. Bring the mixture to a boil, then reduce the heat to low and simmer for 5-7 minutes, or until the caramel sauce has thickened slightly.

Finish the Pie:

  1. Drizzle the caramel sauce over the apple filling in a zig-zag pattern.
  2. Return the pie to the oven and bake for an additional 25-30 minutes, or until the apples are tender and the crust is golden brown.
  3. Remove from the oven and let cool for at least 30 minutes before serving.

Note: To make your own caramel sauce, combine the heavy cream and granulated sugar in a small saucepan over medium heat, whisking constantly to prevent lumps. Bring the mixture to a boil, then reduce the heat to low and simmer for 5-7 minutes, or until the caramel sauce has thickened slightly.

Variations:

  • For an extra crunchy pecan crust, sprinkle some chopped pecans on top of the pie before baking.
  • If you prefer a gooier caramel sauce, simply omit the heavy cream and whisk together equal parts granulated sugar and light corn syrup.