Caramel Pecan Apple Pie
Course: DesertsCuisine: EuropeanPrep Time
45 mins
Cook Time
1
minuteAdditional Time
2
minutesTotal Time
3 hrs 55 mins
Servings
8
Yield
1 (9-inch) pie
Ingredients
- 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.
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