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Amazing Pie: Caramel Apple Pecan Pie

December 2, 2011

Carmel Apple Pecan Pie

This is one of my most favorite pies to make because EVERYONE loves it! It is now a staple at Thanksgiving for my family. I actually have people request that I make it, but it takes a while to make so it usually only makes an appearance at Thanksgiving. Now, I have to admit that I got the original recipe from somewhere on the internet, but I don’t remember where. However, I have been making this for about seven years now, and have made many of my own adaptions over the years! So I do apologize to whoever originally gave me the idea, if I could remember who you were I would thank you!!

Digging In!


For Pie Filling:

  • One pie crust. You can make your own or buy one. If I had the counter space, I would make my own because I use a deep dish pie pan and the store bought ones never cover it the way I would like. Alas, I don’t have the counter space, so I do buy the roll out shell and it works. Plus, it saves time.
    • ½ cup of sugar
    • ½ cup of finely chopped pecans
    • 3 Tbsp. of flour (all-purpose)
    • A pinch of salt
    • A little more than 1 tsp. of cinnamon
    • 5-6 medium to large apples. Peel and slice very thin. This is why it takes so long, the peeling and slicing. I used Pink Ladies this last time and Granny Smith the year before…both have been excellent.


For topping one:

  • 1 and ¼ cup brown sugar
  • ½ cup flour (maybe a smidge more than a half cup)
  • 1/3 cup of oats
  • 1/3 cup of chopped pecan
  • ½ cup of butter, cut into squares.

Topping two:

  • Carmel
  • Pecans for decoration



1.       Pre-heat oven to 350 degrees

2.       Wash your hands. You will need to do this a lot with this recipe.

3.       Line pie dish with pie crust

4.       Slice Apples, set aside

5.       Mix Sugar, pecans, flour, salt and cinnamon as listed in pie filling section. After it is thoroughly mixed, toss in sliced apples until apples are completely coated.

6.       Spoon pie filling in pie dish, set aside. (Arrange filling as best you can and fit as much into the dish as possible!

7.       Make topping one

a.       Wash hands

b.      Mix all ingredients together except butter

c.       Add in cut butter pieces and mix well with hands so it all sort of crumbles together. It almost makes a crumble/ paste.

8.       Spread (with hands) topping one all over the top of the pie filling. Pack it all on and cover every apple… it gets a bit messy, but using your hands is the best way to cover the whole thing and mold it into a nice round shape!

9.       Wrap sides of pie in tin foil and bake for 45 minutes!

10.   Remove tin foil and bake for another ten minutes

11.   Remove from oven…. If you are serving right away, drizzle caramel and remaining pecans in topping two ingredients. I usually make mine the day before we are going to eat it, then on the day we eat it I will drizzle it with caramel (a fair bit) and the pecans and I pop it back in the oven for another 30 minutes or so. That way the caramel has time to warm and seep into the pie…. SO GOOD!


My family and I love this pie… if there are ever left overs, they get better as the days go on! Just be aware that prep work takes a lot of time, so be prepared!

So good, can you see the carmel pooling on the sides? Yum!

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