Recipe of the Month – Caramel Pecan Apple Pie

IMG_3953For Thanksgiving this year, I wanted to make a pie but not just an apple pie. I was in the mood to try something different. So I decided to make a caramel apple pie. After looking at several websites, I chose this one from the Taste of Home website because it also added one of my favorite things – pecans! It turned out great though I did make a few adjustments to the amounts of cinnamon and apples from the original recipe. Those changes are reflected in the recipe below.

Ingredients

4-5 cups sliced apples (I used Granny Smith)

1 t. lemon juice

1 t. vanilla extract

3/4 cup chopped pecans

1/3 cup packed brown

3 T. sugar

2 t. ground cinnamon

1 T. cornstarch

1/4 cup caramel ice cream topping, room temperature

1 9″ unbaked pie crust

3 T. butter, melted

Streusel Topping: 

3/4 cup flour

2/3 cup chopped pecans

1/4 cup sugar

6 T. cold butter

1/4 cup caramel ice cream topping, room temperature

Directions

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.

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 a wire rack.

 

Looking for other pie recipes – try Swedish Apple Pie or Oreo Pie.

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