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Caramel Apple Pecan Pie

a decadent pie made with apples, caramel and chopped pecans
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Course: Dessert
Cuisine: American, Chinese
Keyword: dessert, apple, apple pie, apple desserts, fruit desserts, fall desserts, pie
Prep Time: 45 minutes
Cook Time: 1 hour 5 minutes
Servings: 8


  • Pie Plate


  • Pastry for single-crust pie 9 inches
  • 7 cups sliced peeled tart apples about 6 medium
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 3/4 cup chopped pecans
  • 1/3 cup packed brown sugar
  • 3 tablespoons sugar
  • 4 teaspoons ground cinnamon
  • 1 tablespoon cornstarch
  • 1/4 cup caramel topping I use caramel ice cream topping
  • 3 tablespoons butter melted


  • 3/4 cup all-purpose flour
  • 1/4 cup sugar
  • 6 tablespoons cold butter cubed
  • 2/3 cup chopped pecans
  • 1/4 cup caramel topping room temperature


  • Preheat oven to 350°.
  • On a lightly floured surface, roll crust to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate until ready to fill.
  • In a large bowl, toss apples with lemon juice and vanilla.
  • Mix pecans, sugars, cinnamon and cornstarch; add to apples and toss to combine.
  • Spread caramel topping onto bottom of crust. Fill with apple mixture. Drizzle with butter.


  • For streusel topping, mix flour and sugar. Cut in butter until crumbly; stir in pecans. Sprinkle over filling.
  • Bake on a lower oven rack until filling is bubbly, 65-75 minutes.
  • Drizzle with caramel topping.
  • Cool on a wire rack. If desired, serve with whipped cream and additional caramel topping.