Recipes Desserts Pies Apple Pie Recipes Caramel Pecan Apple Pie 4.9 (16) 15 Reviews 13 Photos This delicious caramel pecan apple pie is a hit at Thanksgiving, or anytime, really! It's a combination and adaptation of the Basic Flaky Pie Crust, Apple Pie by Grandma Ople, and Upside-Down Apple Pecan Pie. Submitted by Loriq Updated on November 12, 2024 Save Rate Print Share Close Add Photo 13 13 13 13 Prep Time: 45 mins Cook Time: 1 hr 5 mins Additional Time: 2 hrs 5 mins Total Time: 3 hrs 55 mins Servings: 8 Yield: 1 (9-inch) pie Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings Crust: 2 ½ cups all-purpose flour ½ teaspoon salt 1 cup cold shortening 6 tablespoons ice water, or as needed Filling: ½ cup unsalted butter 3 tablespoons all-purpose flour ½ cup white sugar ½ cup packed brown sugar ¼ cup water 2 teaspoons vanilla extract 1 teaspoon ground cinnamon 1 pinch ground nutmeg Caramel: ⅓ cup unsalted butter ½ cup firmly packed brown sugar 1 cup chopped pecans 8 Granny Smith apples, peeled, cored, and thinly sliced Directions Whisk 2 1/2 cups flour and salt together in a bowl. Cut in shortening with 2 knives or pastry blender until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened and dough comes together. Do not add more water than needed. Divide dough in half; shape into 2 balls. Wrap dough balls in plastic wrap; refrigerate, at least 30 minutes. Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch pie plate with wax paper. Melt 1/2 cup butter in a saucepan over medium heat. Stir in 3 tablespoons flour to form a paste. Stir in white sugar, 1/2 cup brown sugar, 1/4 cup water, vanilla extract, cinnamon, and nutmeg; bring to a boil. Reduce heat and simmer until filling slightly thickened, about 3 minutes. Melt 1/3 cup butter in a separate saucepan over low heat. Add 1/2 cup brown sugar; whisk until smooth, about 2 minutes. Stir in pecans. Spread pecan mixture evenly into the wax paper-lined pie plate. Roll out 1 dough ball; place over pecan mixture. Toss apples with filling mixture; pour into pie plate. Roll out remaining 1 dough ball; place over apple filling. Crimp top and bottom crust edges together. Cut several small slits into top crust to vent. Place pie plate on foil-lined baking sheet. Bake in the preheated oven until crust is golden brown, about 1 hour. Remove pie from oven; cool slightly, 5 to 10 minutes. Place a serving plate gently over pie; carefully flip to invert, being careful not to come in contact with molten sugar. Peel off wax paper; cool 1 hour. Editor's Notes: Pie crust can also be made in a food processor: pulse cold shortening until it's the size of small peas. I Made It Print 42 home cooks made it! Nutrition Facts (per serving) 872 Calories 55g Fat 93g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 872 % Daily Value * Total Fat 55g 71% Saturated Fat 20g 98% Cholesterol 51mg 17% Sodium 212mg 9% Total Carbohydrate 93g 34% Dietary Fiber 6g 21% Total Sugars 54g Protein 6g 12% Vitamin C 7mg 7% Calcium 57mg 4% Iron 3mg 15% Potassium 294mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.