Apple Pie With Salted Pecan Crumble Food
CARAMEL-PECAN APPLE PIE
You'll love the smell in your kitchen-and the smiles on everybody's faces-when you make this scrumptious caramel apple pie recipe. It takes me back home to Virginia and being at my granny's table. -Jean Castro, Phoenix, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, toss apples with lemon juice and vanilla. Mix pecans, sugars, cinnamon and cornstarch; add to apples and toss to combine., Spread caramel topping onto bottom of crust. Fill with apple mixture. Drizzle with butter. , For streusel topping, mix flour and sugar. Cut in butter until crumbly; stir in pecans. Sprinkle over filling., Bake on a lower oven rack until filling is bubbly, 65-75 minutes. Drizzle with caramel topping. Cool on a wire rack. If desired, serve with whipped cream and additional caramel topping.
Nutrition Facts : Calories 639 calories, Fat 39g fat (17g saturated fat), Cholesterol 64mg cholesterol, Sodium 331mg sodium, Carbohydrate 73g carbohydrate (43g sugars, Fiber 5g fiber), Protein 6g protein.
APPLE PECAN PIE
This mash-up recipe combines two holiday dessert favorites: apple pie and pecan pie. Delicious on its own, this pie also pairs well with vanilla ice cream or whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h20m
Yield Makes one 9-inch pie
Number Of Ingredients 14
Steps:
- Roll out dough to a 12-inch round on a lightly floured work surface. Transfer to a 9-inch pie plate. Trim edges, leaving a 1/2-inch overhang. Fold edges of dough under itself until flush with edge of dish. Crimp edges with fingers, the tines of a fork, or a spoon. Refrigerate until firm, about 30 minutes. Meanwhile, make crumb topping.
- Crumb Topping: Combine flour, pecans, brown sugar, and salt in a medium bowl. Massage butter into flour mixture with your fingers until mixture clumps together and no dry flour remains. Press into bottom of bowl and refrigerate until firm, about 20 minutes.
- Filling: In a large bowl, toss apples and pecans with flour, sugar, cinnamon, and salt until evenly coated. Stir together lemon juice and vanilla, drizzle over apple mixture, and toss to evenly coat.
- Preheat oven to 375 degrees with racks in middle and lower third positions. Place a parchment-lined rimmed baking sheet on lower rack. Pour apple mixture into crust. Break up topping into large pieces and sprinkle evenly over filling. Bake on center rack until bubbly and crust is golden brown, 1 1/4 to 1 1/2 hours. (If crust and crumb topping brown too quickly, tent with foil.) Let cool completely on a wire rack before slicing and serving.
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