Caramel-Pecan Apple Pie

This is a delicious take on apple pie. I love all things caramel, and especially the combination of caramel and apple, so I knew I'd want to try this recipe when I saw it in Healthy Cooking. It is a beautiful and tasty dessert, and helps solve the problem for those folks who can't choose between pecan pie and apple pie. (There's help for those who can't choose between pumpkin and apple here.)

Start off by preparing the apples. I needed 5 medium sized Granny Smiths to get to the 7 cups. I peeled and cored them, and then used my new fun toy to slice 'em up real fast.



Toss the apples with lemon juice,



and vanilla.



In a small bowl, combine the brown sugar, pecans



(I know, those are almonds, I couldn't find my pecans!) white sugar, cinnamon



and cornstarch and mix up together well. Pour over apples



and stir well to coat all the apples.



Now prepare your pie crust. This is a tip I learned from my mother-in-law, and it works great on a store bought or homemade pie crust. (I know it works on homemade cause I watched her.) Put the crust between two sheets of wax paper and roll out!



This way, your counter doesn't get full of flour. Even if you use a store bought crust like Pillsbury, I think it's better to roll it out before putting it in the pan. Once it's rolled, remove the top piece of waxed paper, then place the crust in the pan, crust side down. Carefully remove the other sheet of waxed paper.



Trim and flute the edges of the crust, then add the apples.



To make the topping, combine the flour, sugar and cold butter in a small dish,



and cut in with your fingers until it's crumbly (like making the topping for fruit crisp!) Stir in the pecans. Sprinkle the topping over the pie



then bake for 55-60 minutes.

Remove the pie from the oven and place on a wire rack to cool, and immediately drizzle with the caramel topping.



(I microwaved mine for a few seconds so it would drizzle more easily.)



Serve with vanilla ice cream!

There is more yumminess at the Ultimate Recipe Swap, Tempt my Tummy Tuesday, Tasty Tuesday, and Tuesdays at the Table.

Caramel-Pecan Apple Pie

7 cups sliced peeled tart apples
1 tsp. lemon juice
1 tsp. vanilla
1/4 cup finely chopped pecans
1/4 cup brown sugar
2 Tbsp. sugar
4 1/2 tsp. cinnamon
1 Tbsp. cornstarch
1 unbaked pie shell (9 inches)
Topping:
2 Tbsp. flour
2 Tbsp. sugar
2 Tbsp. cold butter
1/4 cup finely chopped pecans
1/4 cup caramel ice cream topping

In a large bowl, toss the apples with lemon juice and vanilla. In a small bowl, combine the sugars, pecans, cinnamon and cornstarch and mix to incorporate all ingredients. Add to apple mixture and toss to coat. Pour into pie shell.

In a small bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over filling.

Bake at 350 for 55-60 minutes or until filling is bubble and topping is browned. Warm caramel topping in the microwave in a small dish for 20-30 seconds until it is pourable. Immediately drizzle pie with caramel topping. Cool on a wire rack. Serves 8.