Caramel Apple Pie


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This sticky sweet combo comes together in this 100% homemade pie.

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  • Crust:
  • Double crust for 9 inch pie
  • 1/4 C. finely chopped pecans
  • Filling:
  • 3/4 C. granulated sugar
  • 2 Tbs. all purpose flour
  • 1 tsp. cinnamon
  • 1/8 tsp. ground nutmeg
  • 1 Tbs. lemon juice
  • 6 C. sliced and peeled apples (about 6 medium)
  • Topping:
  • 1/3 C. caramel topping
  • 1/4 C. finely chopped pecans

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Heat oven to 425 degrees. Prepare pie crust. Sprinkle 1/4 C. finely chopped pecans in the bottom of pie crust lined pie plate. In a large bowl, mix sugar, flour, cinnamon, and nutmeg. Gently stir in lemon juice and apples. Spoon into crust-lined pie plate. Top with second crust. Seal the edges and flute. Cut slits or shapes in several places in top crust. (If you'd like, you can sprinkle the pie crust with milk and sprinkle with about 1 Tbs. of sugar. It makes it sparkle). Bake 35-45 minutes or until apples are tender and crust is golden brown. After 15-20 minutes of baking time, cover the edge of the pie crust with strips of foil to prevent excessive browning. Cool at least one hour before serving. Drizzle with caramel topping and sprinkle with chopped pecans. Serve pie warm with ice cream, if desired.

Yield: 8 servings

Note: You can also drizzle the caramel topping on each individual piece right before serving the pie and sprinkle pecans on each piece.

From: Jessica

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