Wow, I am really behind in my posts!
Today’s recipe is all the way back from Canadian Thanksgiving! No worries there, just in time for the American Thanksgiving.
After cooking the ham, Brussels sprouts, asparagus, and much more, I knew I wanted a show stopping dessert. I actually made two desserts, today’s pecan-caramel apple pie, and a gluten-free treat for my mother-in-law: peanut butter coconut macaroons.
The pecan-caramel apple pie was FANTASTIC! I loved it and wanted more, but there was so much sweetness in one pie, I could not bring myself to have another. Until the following day that is! Even my sister, the pie-hating being that she is, had to have a piece because it looked so good. And she even enjoyed it (but stated she could have gone without the crust.) I loved it all, and so did my family. The idea came to me because my mother-in-law would buy this huge pecan-caramel apple pie from the grocery store out here each year for my husband and myself to enjoy. The only issues were the fact that the pie was only available around holidays and it was HUGE! I mean at least twice the size of this pie, if not more. I knew what I wanted, and I was set in my ways to make it. With some helps from around the web I gathered the information I needed to make a delicious pecan-caramel apple pie.
60 minPrep Time
60 minCook Time
2 hrTotal Time
- Crust: (link found below the recipe.)
- 4-5 apples, sliced thin (I used Gala, Cortland, and Granny Smith)
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/8 cup flour
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/8 tsp. ground ginger
- 3 tbsp. homemade caramel sauce (link found below recipe.)
- 1/8 cup flour
- 1/4 cup old-fashioned oats
- 1/8 cup granulated sugar
- 1/8 cup brown sugar
- 1/4 tsp. cinnamon
- 1/4 cup butter
- 1/2 - 1 cup chopped pecans
- Additional caramel for drizzling on top
- Prepare your pie crust by following the link below this recipe. You can make it a day in advance to save some time like I did.
- Preheat oven to 350F.
- In a large mixing bowl, add the sugars, flour, cinnamon, nutmeg, and ginger. Toss to combine. Add apples and caramel sauce and toss again. Pour into pie crust. Add more caramel sauce if you like. Cover the entire pie with aluminum foil and place into the oven for 40 minutes.
- While the pie is baking, create the topping. Mix together the flour, oats, sugars, and cinnamon. Cut in the butter with a pastry blender. Stir in the chopped pecans.
- Remove pie from oven and throw away aluminium foil. Pour the topping onto the pie. Place back into the oven and bake for another 20-25 minutes.
- Move pie plate to a cooling rack to cool completely. Serve with extra caramel sauce and reheat if desired (warm apple pie is sooooo delicious!)
(Pie adapted from Cooking with Ruthie and my pie crust recipe. Here is my homemade caramel sauce used for the recipe.)
Ahhhh! I am drooling right now as I write this! I want some… Sigh, guess I will be making some dessert to quench my cravings.
Much of the pie can be made in advanced. I prepared the pie crust the day before and chilled it in the pie dish until ready to cook. The caramel sauce can also be made ahead of time, which I fully recommend doing. It is a lot of stress on you to make all these necessities on a very busy day.
We tend to enjoy warm apple pie, so just before serving, be sure to place back into the oven to reheat. I added even more caramel sauce on top, followed by allowing anyone to add more to their individual slices (sugar overload, let me tell you!!) Plus, if you are like me and cannot make a nice pie crust to save your life, you won’t have to worry about the top being covered in a crust. The crumble topping gives the pie a rustic look and saves you the heartache of creating a perfect pie crust (I still suck at making them pretty!)