Thursday, October 2, 2014

Caramel Apple Pie

This.  Pie.  Apple pie on its own is over the top delicious and as American as it gets.  Well, take that and add caramel sauce, pecans, and a streusel topping.  Sweet mother of cute little baby animals.
It's a must try.  By using a pre-made shell, it comes together really fast.

Don't forget to serve it warm with a scoop or five of vanilla ice cream!
Caramel Apple Pie

  •  1 teaspoon lemon juice
  •  1 teaspoon vanilla extract
  •  3/4 cup chopped pecans
  •  1/3 cup packed brown sugar
3 tablespoons sugar
  •  4-1/2 teaspoons ground cinnamon
  •  1 tablespoon cornstarch
  •  1/4 cup caramel ice cream topping, room temperature
  •  1 unbaked pastry shell (9 inches)
  •  3 tablespoons butter, melted
3/4 cup all-purpose flour
  •  2/3 cup chopped pecans
1/4 cup sugar
  •  6 tablespoons cold butter
  •  1/4 cup caramel ice cream topping, room temperature
    *If you're going to make two pies with this recipe instead of one massive one, double the streusel topping.

In a large bowl, combine the sliced apples, lemon juice, and vanilla.  In another bowl, combine the pecans, brown sugar, sugar, cinnamon, and cornstarch, Add this mixture to the apples and toss to coat.  Pour the caramel sauce in the bottom of the unbaked pastry shell.  Top with the apples.  Drizzle with butter. 

As a side note- this recipe is supposed to make just one massive, mound of apple pie deliciousness.  I made it into two pies that weren't as high.  You can see in the pictures that there was still plenty of apples to go around for two shells.  

In another bowl, combine the flour, chopped, pecans, and sugar.  Add in the cold butter.  Using a fork, cut in the butter until it resembles coarse crumbs.  Sprinkle over the top of the pie.

*If you're doing two pies, double the amount of struesel topping and divide it evenly among the pies.  
Bake at 350 for 55-65 minutes or until the filling is bubbling and the top is golden.  Immediately drizzle with caramel topping.

Cool on a wire rack.

No comments:

Post a Comment