I’m a true believer that one can never have too much pie. So while just two weeks ago I shared my pumpkin pie recipe, this week is another holiday favorite – my Caramel Apple Pecan Pie!
Preparation is the name of the game when hosting all of the upcoming family festivities. So once again, I am providing instructions on how to make this ahead of time and freeze it until you’re ready to serve. And with the combination of apple crisp and pecan pie, this dessert is the best of two favorites with the work of just one. Enjoy!
Caramel Apple Pecan Pie
Prep Time: 1 Hour 30 Mins
Makes: 8 servings
1 Prepared Pie Crust
- 6 CUPS SLICED APPLES, ABOUT 6 APPLES, VARIETY OF CHOICE (SEE NOTE)
- ½ TBS LEMON JUICE
- ½ TBS VANILLA EXTRACT
- 1 CUP PECANS, CHOPPED
- ½ CUP BROWN SUGAR
- 1 ½ TBS GROUND CINNAMON
- 1 ½ TBS CORNSTARCH
- ½ CUP PREPARED CARAMEL TOPPING, SLIGHTLY WARMED
- 1 CUP FLOUR
- ¼ CUP SUGAR
- ½ CUP PECANS, CHOPPED
- ½ CUP COLD BUTTER, CUT UP
- WHIPPED CREAM OR ICE CREAM (OPTIONAL)
- I use a cast-iron dish because it adds a “homey” flair when serving but a glass or even disposal tin pie pan will work as long as they are deep enough, this is a “juicy” pie.
- Of course, you can use homemade pie crust and/or homemade caramel filling if you have the time. I find store-bought caramel filling tends to be slightly thicker than when I make it from scratch, so I warm it in the microwave for about 20 seconds to make mixing easier.
- Most recipes call for peeled apples, but I don’t peel mine. I like my apples to have a slight “bite” to them even when baked in pies. Likewise, you can use any apple variety you’d like. Again, I like a crisp apple that holds some of its form even when baked so I usually use Honeycrisp (and because I usually have them around the house for snacking anyhow).
- If freezing, stop after step 4, before baking. Wrap tightly, label, and freeze for up to 3 months. When ready to serve, bake directly from frozen for 40 minutes covered and an additional 40 minutes uncovered.