Caramel Pecan Apple Pie
Serves: 3
Amos O'Hara
1 January 1970
Based on User reviews:
44
Spice
46
Sweetness
52
Sourness
44
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
3 tbsps
All-Purpose Flour1 tsp
Salt1 cup
Shortening (cold)1 cup
Unsalted Butter1 cup
White Sugar1 cup
Water2 tsps
Vanilla Extract1 tsp
Ground Cinnamon1 pinch
Ground Nutmeg1 cup
Butter1 cup
Pecan (chopped)Directions:
1
Whisk 2 1/2 cups flour and salt together in a bowl
2
Cut in shortening with 2 knives or pastry blender until the mixture resembles coarse crumbs
3
Add ice water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened and dough comes together
4
Do not add more water than you need
5
Divide the dough in half and shape into 2 balls
6
Wrap in plastic wrap and refrigerate, at least 30 minutes
7
Preheat oven to 350 degrees F (175 degrees C)
8
Line a 9-inch pie pan with wax paper
9
Melt 1/2 cup unsalted butter in a saucepan over medium heat
10
Stir in 3 tablespoons flour to form a paste
11
Stir in 1/4 cup white sugar, 1/2 cup brown sugar, 1/4 cup water, vanilla extract, cinnamon, and nutmeg; bring to a boil
12
Reduce heat and simmer until filling mixture is thickened slightly, about 3 minutes
13
Melt 1/3 cup butter in a separate saucepan over low heat
14
Add 1/2 cup brown sugar and whisk until smooth, about 2 minutes
15
Stir in pecans
16
Spread pecan mixture evenly onto lined pie pan
17
Roll out one ball of dough; line pie pan over pecan mixture
18
Toss apples with filling mixture; pour into pie plate
19
Roll out second ball of dough and place over apple filling
20
Crimp edges of bottom and top crusts together
21
Cut several small slits into top crust to vent
22
Place pie on foil-lined baking sheet
23
Bake pie in the preheated oven until crust is golden brown, about 1 hour
24
Remove pie from oven and allow to cool slightly, 5 to 10 minutes
25
Place a serving plate gently over pie and carefully flip to invert, being careful not to come in contact with molten sugar
26
Peel off waxed paper; cool for 1 hour