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Caramel Pecan Apple Pie

Shruthi
Caramel Pecan Apple Pie combines fresh apples, crunchy pecans, and rich caramel sauce.
A buttery homemade crust provides the perfect base for the delicious filling.
Cinnamon and nutmeg add warmth and wonderful autumn flavors.
Toasted pecans create a satisfying crunchy texture.
Homemade caramel gives the pie a rich, sweet, and buttery finish.
Serve warm with vanilla ice cream for an irresistible dessert.
Print Recipe
Prep Time 30 minutes
Cook Time 3 hours 5 minutes
Total Time 3 hours 35 minutes
Course Dessert
Cuisine American
Servings 4
Calories 490 kcal

Ingredients
  

For the Pie Crust

  • 2½ cups all-purpose flour
  • 1 cup cold unsalted butter, cubed
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • 6–8 tablespoons ice-cold water

For the Apple Filling

  • 6 medium apples, peeled, cored, and thinly sliced
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon lemon juice
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter

For the Pecan Mixture

  • 1 cup chopped pecans
  • 2 tablespoons brown sugar
  • 1 tablespoon unsalted butter
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

For the Homemade Caramel Sauce

  • ¾ cup granulated sugar
  • 4 tablespoons unsalted butter
  • ½ cup heavy cream
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract

For the Topping

  • 1 egg, beaten
  • 1 tablespoon milk
  • 1 tablespoon granulated sugar
  • ½ teaspoon ground cinnamon
  • ¼ cup chopped pecans

Instructions
 

  • In a large mixing bowl, combine all-purpose flour, granulated sugar, and salt. Add the cold butter and mix using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
    Gradually add ice-cold water, one tablespoon at a time, until the dough comes together. Divide the dough into two portions, flatten them into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  • Peel, core, and thinly slice the apples. Place them in a large mixing bowl and add brown sugar, granulated sugar, flour, lemon juice, cinnamon, nutmeg, and vanilla extract.
    Mix gently until the apple slices are evenly coated. Allow the mixture to rest for approximately 10–15 minutes so the flavors can combine.
  • Place a skillet over medium-low heat and add the chopped pecans. Toast them for approximately 3–5 minutes, stirring frequently until fragrant.
    Add butter, brown sugar, cinnamon, and vanilla extract. Stir until the pecans are lightly coated in the sweet mixture. Remove from the heat and allow them to cool.
  • Place granulated sugar in a medium saucepan over medium heat. Allow it to melt gradually until it becomes a golden amber color.
    Add butter and stir until completely melted. Slowly pour in the heavy cream while stirring continuously. The mixture will bubble vigorously, so take care while adding the cream.
    Add salt and vanilla extract. Stir until smooth and remove from the heat. Allow the caramel to cool slightly.
  • Preheat the oven to 375°F (190°C).
    Lightly grease a 9-inch pie dish. Roll out one portion of the chilled dough on a lightly floured surface.
    Carefully transfer the dough into the pie dish and gently press it against the bottom and sides. Trim any excess dough around the edges.
  • Add approximately two-thirds of the toasted pecan mixture to the prepared apples. Pour in about half of the caramel sauce and toss gently until everything is combined.
    Transfer the apple and pecan mixture into the prepared pie crust. Arrange the filling evenly and distribute the small pieces of butter over the top.
  • Roll out the remaining pie dough and place it over the filling. Alternatively, cut the dough into strips and create a decorative lattice pattern.
    Press the edges together to seal the pie. Trim excess dough and create small openings in the top crust to allow steam to escape.
  • In a small bowl, combine the beaten egg and milk. Brush the mixture over the top crust.
    Mix granulated sugar and cinnamon, then sprinkle over the surface. Add the remaining chopped pecans for extra crunch and a beautiful presentation.
  • Place the pie on a baking sheet and bake for approximately 55–65 minutes, or until the crust becomes golden brown and the apple filling is bubbling.
    If the edges become too dark, cover them loosely with aluminum foil. Check that the apples are tender before removing the pie from the oven.
  • Remove the pie from the oven and allow it to cool for at least 2 hours. This helps the filling thicken and makes slicing easier.
    Drizzle the remaining caramel sauce over the top before serving. Cut into slices and enjoy with vanilla ice cream, whipped cream, or additional toasted pecans.

Notes

  • Apple Selection: Granny Smith, Honeycrisp, and Fuji apples are excellent choices because they hold their shape during baking.
  • Fresh Pecans: Use fresh pecans for the best buttery flavor and crunchy texture.
  • Toasting Pecans: Lightly toast pecans before adding them to the filling to enhance their natural flavor.
  • Caramel Consistency: Allow the caramel to cool slightly before mixing it with the apples.
  • Crust Preparation: Keep the pie dough chilled to achieve a flaky texture.
  • Filling Thickness: Flour helps absorb excess moisture released by the apples.
  • Baking Protection: Cover the crust edges with foil if they brown too quickly.
  • Cooling Time: Allow the pie to cool completely before cutting to help the filling set.
Keyword Apple Pecan Pie Recipe, Caramel Pecan Apple Pie, Cinnamon Apple Pie with Pecans, Easy Caramel Pecan Dessert, Homemade Caramel Apple Pie, Thanksgiving Apple Pie Recipe