Caramel-Pecan Apple Pie

Caramel-Pecan Apple Pie

Though my favorite apple pie recipe is a delicious Sour Cream Apple Pie from, I found this recipe in the Oct/Nov Taste of Home magazine—and it turned out to be quite yummy. Happy early Thanksgiving!

Pie & Filling
1 unbaked pastry shell (9 inches)
7 C sliced peeled tart apples
1 t lemon juice
1 t vanilla
3/4 C chopped pecans
1/3 C packed brown sugar
3 T sugar
4-1/2 t ground cinnamon
1 T cornstarch
1/4 C caramel ice cream topping, room temp
3 T butter, melted

In a large bowl, toss apples with lemon juice and vanilla. Combine the pecans, sugars, cinnamon and cornstarch; add to apple mixture and toss to coat. Pour caramel topping over bottom of pastry shell; top with apple mixture (shell will be full). Drizzle with butter.

Streusel Topping
3/4 C all-purpose flour
2/3 C chopped pecans
1/4 C sugar
6 T cold butter
1/4 C caramel ice cream topping, room temp

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

Bake at 350 for 55-65 minutes or until filling is bubbly and topping is browned. Immediately drizzle with caramel topping. Cool on wire rack.

Yield: 8 servings.


2 Responses

  1. What is up with the new back end for WordPress?? After much frustration (and after re-formatting this post at least three times), I gave up and let my web guru husband have at it. Turns out you can’t go back and edit your post without losing your formatting. How crazy is that?! Especially for a recipe blog…

  2. Must be fixed? I didn’t have issues with the soup post.

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