Caramel Pecan Apple Pie
A delicious apple pie topped with caramel pecans that's perfect for dessert.
Ingredients
- all-purpose flour (2.5 cups)
- salt (0.5 teaspoon)
- cold shortening (1 cup)
- ice water (6 tablespoons)
- unsalted butter (0.5 cup)
- all-purpose flour (3 tablespoons)
- white sugar (0.5 cup)
- packed brown sugar (0.5 cup)
- water (0.25 cup)
- vanilla extract (2 teaspoons)
- ground cinnamon (1 teaspoon)
- ground nutmeg (1 pinch)
- unsalted butter (0.333 cup)
- firmly packed brown sugar (0.5 cup)
- chopped pecans (1 cup)
- Granny Smith apples (8 )
Instructions
- Whisk 2 1/2 cups flour and salt together in a bowl. Cut in shortening with 2 knives or pastry blender until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened and dough comes together. Do not add more water than needed. Divide dough in half; shape into 2 balls. Wrap dough balls in plastic wrap; refrigerate for at least 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch pie plate with wax paper.
- Melt 1/2 cup butter in a saucepan over medium heat. Stir in 3 tablespoons flour to form a paste. Stir in white sugar, 1/2 cup brown sugar, 1/4 cup water, vanilla extract, cinnamon, and nutmeg; bring to a boil. Reduce heat and simmer until filling slightly thickened, about 3 minutes.
- Melt 1/3 cup butter in a separate saucepan over low heat. Add 1/2 cup brown sugar; whisk until smooth, about 2 minutes. Stir in pecans. Spread pecan mixture evenly into the wax paper-lined pie plate.
- Roll out 1 dough ball; place over pecan mixture. Toss apples with filling mixture; pour into pie plate. Roll out remaining 1 dough ball; place over apple filling. Crimp top and bottom crust edges together. Cut several small slits into top crust to vent. Place pie plate on foil-lined baking sheet.
- Bake in the preheated oven until crust is golden brown, about 1 hour.
- Remove pie from oven; cool slightly, 5 to 10 minutes. Place a serving plate gently over pie; carefully flip to invert, being careful not to come in contact with molten sugar. Peel off wax paper; cool for 1 hour.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 872
- fat: 55 g
- sats: 20 g
- carbs: 93 g
- fibre: 6 g
- protein: 6 g
- salt: 0 g