Caramel Apple Pecan Pie
Indulge in ultimate fall decadence with this Caramel Apple Pecan Pie, a show-stopping dessert that combines classic apple pie flavors with the rich sweetness of caramel and the nutty crunch of pecans. Made with tart Granny Smith apples tossed in a cinnamon-sugar spice blend, this recipe features layers of buttery pie crust enveloping a luscious filling drenched in velvety caramel sauce and dotted with pecans. The golden brown crust, brushed with an egg wash for shine, can be topped with a rustic lattice or traditional full covering. Perfect for holiday gatherings or cozy weekend baking, this pie pairs beautifully with a drizzle of extra caramel and a scoop of vanilla ice cream. With its marriage of textures and flavors, this dessert is destined to become a family favorite.
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Recipe Information
Ingredients
- 1 piece Pie crust (refrigerated or homemade)
- 6 cups Granny Smith apples, peeled, cored, and sliced
- 2 tablespoons Lemon juice
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar
- 0.25 cup All-purpose flour
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 1 cup Chopped pecans
- 0.5 cup Caramel sauce (store-bought or homemade)
- 2 tablespoons Unsalted butter
- 1 piece Egg (for egg wash)
- 1 tablespoon Water (for egg wash)
Instructions
Preheat the oven to 375°F (190°C).
Roll out the pie crust and fit it into a 9-inch pie pan. Trim any excess dough around the edges and flute the edges decoratively if desired.
In a large mixing bowl, toss the apple slices with lemon juice to prevent browning.
In a separate small bowl, combine granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt. Sprinkle this mixture over the apples and mix until the apples are evenly coated.
Add the chopped pecans and gently mix to combine.
Transfer the apple-pecan mixture into the prepared pie crust, mounding it slightly in the center.
Drizzle the caramel sauce evenly over the apples.
Cut the unsalted butter into small pieces and dot them over the apple mixture.
Roll out the second pie crust (if using a double-crust pie), place it over the filling, and seal the edges by crimping. Alternatively, create a lattice pattern with the crust strips for a decorative finish.
In a small bowl, whisk together the egg and water to make an egg wash. Brush the top crust with the egg wash to achieve a golden finish.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 55-60 minutes, or until the crust is golden brown and the filling is bubbling.
Check the pie after 30 minutes; if the edges are browning too quickly, cover them with aluminum foil to prevent burning.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving to allow the filling to set.
Serve slices with an additional drizzle of caramel sauce and a scoop of vanilla ice cream if desired.
Nutrition Facts
Calories |
4052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.1 g | 255% | |
| Saturated Fat | 46.7 g | 234% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 268 mg | 89% | |
| Sodium | 1788 mg | 78% | |
| Total Carbohydrate | 582.5 g | 212% | |
| Dietary Fiber | 45.6 g | 163% | |
| Total Sugars | 371.1 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 343 mg | 26% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2194 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
