Thursday, November 18, 2010

Caramel-Pecan Apple Pie

This is my all time favorite apple pie recipe.  I love the crunch of the pecans, and the flavor that the caramel adds!  I'm also partial to the streusel topping!  Top with vanilla ice cream and you've got a delicious dessert!

7 cups sliced peeled tart apples
1 teaspoon lemon juice
1 teaspoon vanilla
3/4 cup chopped pecans
1/3 cup packed brown sugar
3 tablespoons sugar
4 1/2 teaspoons ground cinnamon
1 tablespoon cornstarch
Caramel ice cream topping, room temperature
1 unbaked pastry shell (9 inches)
3 tablespoons butter, melted

Streusel Topping:
3/4 cup featherlight flour
2/3 cup chopped pecans
1/4 cup sugar
6 tablespoons cold butter
Caramel ice cream topping, room temperature

In a large bowl, toss apples with lemon juice and vanilla.  Combine the pecans, sugars, cinnamon and cornstarch; add to apple mixture and toss to coat.  Pour (2 - 3 tablespoons) caramel topping over the bottom of pastry shell - enough to coat the bottom of the shell.  Top with apple mixture (shell will be full).  Drizzle with butter.

In a small bowl, combine the flour, pecans and sugar.  Cut in butter until mixture resembles coarse crumbs.  Mix with hands.  Sprinkle over filling.

Bake at 350º for 50 - 60 minutes or until filling bubbly and topping is browned.  Immediately drizzle with 3 - 4 tablespoons caramel topping.  Cool on a wire rack.

No comments:

Post a Comment