Caramel Pecan Apple Pie
Homemade Caramel Apple Pie is a classic apple pie recipe with a pecan caramel twist! Sweet, fresh apples are tossed with a lovely spice blend, then topped with a Dutch crumble topping. Don't forget the caramel drizzle & chopped pecans on top!
- 2 ½ cups all-purpose flour
- 1 cup butter cubed and chilled
- About 7 tablespoons ice cold water
- 1 tablespoon apple cider vinegar or white vinegar
- 6 medium apples – peeled and thinly sliced
- 3/4 cup sugar
- 2 tablespoons all purpose flour
- 3/4 tsp ground cinnamon
- 1/4 tsp salt
- 1/8 tsp ground nutmeg
- ½ cup butter softened
- 1 cup all-purpose flour
- ⅔ cup packed brown sugar
- 1 tablespoon sugar
- ½ cup chopped pecans
- 1 cup caramel sauce
Preheat oven to 400F.
Combine flour, salt, and butter in a food processor or mash with a fork until mixture resembles coarse crumbs.
Pour half the ice water and vinegar mixture into the flour and butter mixture. Mix together.
Pour in remaining ice water and vinegar mixture and knead until it just comes together.
Turn dough out onto a floured surface, pat into round shape. Wrap in plastic wrap and chill in fridge for at least 30 minutes.
Peel and slice apples and place in a large bowl. Mix together flour, cinnamon, nutmeg and salt. Place that on top of the apples and mix thoroughly.
Roll out the pie crust and place into a pie pan. Pour the apples into the crust.
Make your crumble topping by using your fingers or fork mix all the topping ingredients except the caramel together until it forms coarse crumbs. Sprinkle the crumble topping all over the top of the pie.
Bake for 50-60 minutes until bubbly. Cool slightly and drizzle with the caramel sauce. Sprinkle with coarse salt if desired.
Calories: 849kcal | Carbohydrates: 120g | Protein: 8g | Fat: 40g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 483mg | Potassium: 296mg | Fiber: 6g | Sugar: 53g | Vitamin A: 1167IU | Vitamin C: 6mg | Calcium: 64mg | Iron: 3mg