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Caramel-Pecan Apple Pie Recipe

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4.2 from 59 reviews

  • Author: Sara
  • Total Time: 1 hour 50 minutes
  • Yield: 8 servings

Description

A delicious Caramel-Pecan Apple Pie featuring a flaky single-crust base filled with tender tart apples tossed in cinnamon and sugars, layered over rich caramel, and topped with a crunchy pecan streusel drizzle. Finished with a buttery caramel topping and perfect served with whipped cream, this classic dessert combines sweet, nutty, and spiced flavors with a lovely texture contrast.

Ingredients

Pie Dough

  • Dough for single-crust pie

Apple Filling

  • 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

Streusel Topping

  • 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

To Serve

  • Whipped cream

Instructions

  1. Preheat and prepare crust: Preheat the oven to 350°F (175°C). On a lightly floured surface, roll out the pie dough to a 1/8-inch thickness in a circle large enough to fit a 9-inch deep-dish pie plate. Transfer the dough to the pie plate, trim edges to 1/2 inch beyond the rim, and flute the edges. Refrigerate the crust to keep it firm while preparing the filling.
  2. Prepare apple filling: In a large bowl, toss sliced peeled tart apples with lemon juice and vanilla extract to prevent browning and enhance flavor. In a separate small bowl, combine chopped pecans, brown sugar, granulated sugar, ground cinnamon, and cornstarch; mix well. Add this mixture to the apples and toss gently to coat the fruit evenly.
  3. Assemble the pie: Spread 1/4 cup room-temperature caramel topping evenly over the bottom of the chilled pie crust. Pour the apple mixture on top, spreading evenly. Drizzle the melted butter over the apples for richness.
  4. Make streusel topping: In a bowl, mix the all-purpose flour and sugar. Cut in the cold, cubed butter using a pastry cutter or fingers until crumbly. Stir in chopped pecans. Sprinkle this streusel evenly over the apple filling. Drizzle 1/4 cup room-temperature caramel topping on top of the streusel for added sweetness and moisture.
  5. Bake the pie: Place the pie on the lower oven rack and bake for 65-75 minutes, or until the filling is bubbly and the topping is golden brown. Check towards the end of baking to prevent over-browning. Once baked, remove pie and cool completely on a wire rack to allow filling to set.
  6. Serve: Optionally drizzle extra caramel topping over the pie slices and serve with whipped cream. Best enjoyed at room temperature or slightly warm.

Notes

  • Use tart apples like Granny Smith for balanced sweetness and acidity.
  • Keeping the pie crust chilled before baking helps achieve a flaky texture.
  • Monitor baking time closely to avoid over-browning the streusel topping.
  • If caramel topping is too thick, gently warm to soften before spreading.
  • Pie can be made a day ahead and stored covered at room temperature for best flavor.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/caramel-pecan-apple-pie-recipe/