Description
A spin on the classic apple pie with gooey caramel, cinnamon apples and crunchy pecans.
Ingredients
- FOR THE CRUST:
- 1-¼ cup All-purpose Flour
- ½ teaspoons Salt
- 2 Tablespoons Granulated Sugar
- ⅓ cups Unsalted Butter, melted
- 4 Tablespoons Ice Water
- FOR THE CARAMEL SAUCE:
- 6 Tablespoons Unsalted Butter
- 1 cup Packed Light Brown Sugar
- ⅓ cups Evaporated Milk
- 1 teaspoon Vanilla Extract
- FOR THE FILLING:
- 7 cups Tart Baking Apples, Peeled, Cored, And Sliced Thin (for 7 Cups You’ll Need About 4 Medium Apples)
- 1 teaspoon Lemon Juice
- ¾ cups Chopped Pecans
- ½ cups Packed Light Brown Sugar
- 3 teaspoons Ground Cinnamon
- 1 Tablespoon Cornstarch
- ¼ cups Caramel Sauce
- 2 Tablespoons Unsalted Butter, melted
- FOR THE TOPPING:
- ¾ cups All-purpose Flour
- ⅔ cups Chopped Pecans
- ¼ cups Packed Light Brown Sugar
- 6 Tablespoons Unsalted Butter, melted
- ¼ cups Caramel Sauce
Preparation
For the crust:
Combine the flour, salt, and sugar in a medium bowl. Cut in the butter until pea size crumbs form. Sprinkle the ice water over the flour mixture one tablespoon at a time, tossing with a fork until mixture is moistened. Shape dough into a ball, wrap with plastic wrap and refrigerate while you work on the caramel sauce.
For the caramel sauce:
Melt butter in a small saucepan over medium heat. Add brown sugar and stir well with a silicone spatula. Bring mixture to a boil over medium heat. Stir in evaporated milk and let the mixture boil for 2 minutes. Remove from heat and stir in vanilla. Set aside.
For the filling:
Combine apples, lemon juice, pecans, brown sugar, cinnamon and cornstarch in a large mixing bowl. Stir well to coat the apples. Set aside.
Preheat the oven to 350 F. On a lightly floured surface, roll the pie crust to fit a 9-inch pie dish. Place in pie dish and trim off any excess along the edges. Flute the edges with your fingertips. Pour 1/4 cup of the caramel sauce over the crust and top with the apple mixture. Drizzle the melted butter over the apples.
For the topping:
Combine the flour, pecans, brown sugar, and butter in a small bowl. Stir well. The mixture with be thick and pasty. Using your fingertips, crumble the topping evenly over the apples. Drizzle 1/4 cup of caramel sauce over the topping.
Set pie on a foil lined baking sheet. Bake for 60-65 minutes or until the filling is bubbly and topping is browned. Remove from oven. Cool on a wire rack.
