"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Caramel-Pecan Apple Pie Recipe

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This recipe for Caramel-Pecan Apple Pie, by , is from The VanderPloeg Family Favorites Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Patti VanderPloeg


7 cups sliced peeled tart apples
1 t lemon juice
1 t vanilla extract
cup chopped pecans
⅓ cup packed brown sugar
3 T sugar
4 t cinnamon
1 T cornstarch
cup caramel ice cream topping, room temperature
1 unbaked 9" pastry shell
3 T butter, melted

Streusel Topping:
cup flour 6 T butter
⅔ cup chopped pecans cup caramel ice cream topping
cup sugar

In a large bowl, toss the apples with the lemon juice and vanilla. Combine pecans, sugars, cinnamon, and the cornstarch; add to apple mixture and toss to coat. Pour the caramel topping over the bottom of the pastry shell; top with the apple mixture (shell will be full). Drizzle with butter.

In a small bowl, combine the flour, pecans and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling.

Bake at 350 for 55-65 minutes or until filling is bubbly, apples are soft, and topping is browned. Immediately drizzle with caramel topping. Cool on a wire rack.

Number Of Servings:
Number Of Servings:




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