Caramel-Pecan Apple Pie
Ingredients
Scaled from 8 8 servings (1 slice each from a 9-inch deep-dish pie)
- Dough for single-crust pie
- 7 cups sliced peeled tart apples (about 6 medium)
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- ¾ cup chopped pecans
- ⅓ cup packed brown sugar
- 3 tablespoons sugar
- 4 teaspoons ground cinnamon
- 1 tablespoon cornstarch
- ¼ cup caramel topping, room temperature
- 3 tablespoons butter, melted
- STREUSEL TOPPING:
- ¾ cup all-purpose flour
- ¼ cup sugar
- 6 tablespoons cold butter, cubed
- ⅔ cup chopped pecans
- ¼ cup caramel topping, room temperature
- Whipped cream, optional
Instructions
-
Preheat oven to 350°.
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On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate.
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Trim crust to 1/2 in.
-
beyond rim of plate; flute edge.
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Refrigerate while preparing filling.
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In a large bowl, toss apples with lemon juice and vanilla.
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Mix pecans, sugars, cinnamon and cornstarch; add to apples and toss to combine.
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Spread caramel topping onto bottom of crust.
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Fill with apple mixture.
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Drizzle with butter.
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For streusel topping, mix flour and sugar.
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Cut in butter until crumbly; stir in pecans.
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Sprinkle over filling.
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Bake on a lower oven rack until filling is bubbly, 65-75 minutes.
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Drizzle with caramel topping.
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Cool on a wire rack.
-
If desired, serve with whipped cream and additional caramel topping.
Nutrition
Per serving
| Calories | 568 |
|---|---|
| Fat | 34 |
| Saturated fat | 12 |
| Trans fat | 0 |
| Unsaturated fat | 21 |
| Cholesterol | 42 |
| Sodium | 215 |
| Carbohydrates | 64 |
| Fiber | 5 |
| Sugar | 38 |
| Protein | 5 |