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Dessert

Caramel Pecan Apple Pie

By: Amy Spence

This Caramel Pecan Apple Pie is the perfect combination of sweet and tart. With a buttery crust and a gooey caramel topping, it's sure to be a hit with family and friends.

70min serves 8

Ingredients

Crust

  • 2⁄3cup + 2 tbsp Vegetable shortening

  • 2 cups flour

  • ¼ tsp salt

  • ¼ cup cold water

Filling

  • 6 tbspTillamook Extra Creamy Unsalted Butter

  • 6-8 pink lady apples, peeled, cored and sliced

  • 2⁄3cup apple juice

  • 1 cup sugar

  • 2 tbsp flour

  • Pinch of nutmeg

  • 1 tsp cinnamon

  • ½ tsp salt or to taste

Crumb topping

Tools

  • Food Processor/Dough Hook

  • 9-inch Pie Dish

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Crust

  1. With food processor dough hook, put flour, shortening, and salt into processor and pulse until mixture is in pea-sized lumps.

  2. Add liquid and pulse until dough is formed into a ball.

  3. Divide the dough into two equal sized balls; roll out each between wax paper (makes enough for two pies).

  4. Place one rolled out pie shell into a buttered 9-inch pie dish and crimp edges.

Filling

  1. Preheat oven to 400⁰F.

  2. In a large sauté pan, melt the butter. 

  3. Add apple juice to apples after slicing to prevent browning.

  4. Add the apples with juice to the melted butter and sauté for 2-5 minutes until apples are cooked through. 

  5. Add the sugar and flour. Season the apples with nutmeg, cinnamon, and salt. Mix thoroughly and remove from heat. 

  6. Cool the mixture. Spoon the apples into the pie shell.

Crumb Topping

  1. With a pastry blender, work the first four ingredients into pea-sized lumps.

  2. Crumble mixture evenly to cover apples in pie dish.

  3. Bake pie for 45 minutes or until crust and crumb topping is nicely browned. 

  4. After baking, immediately sprinkle top of pie with diced pecans and drizzle with caramel topping. Let cool.

  • Extra Creamy Unsalted Butter

    Tillamook Extra Creamy Unsalted Butter

Meet the chef

Amy Spence

My mom taught me to bake when I was little, I helped her in the kitchen during family meals and holidays. She passed on her pie baking abilities to me. In my 20s, my mom and I were living in the same town where a local appliance store would have a yearly Mom’s apple pie contest. There would be 100 or so entries and 12 would make it to the finals to compete for a new KitchenAid oven. My mom and I developed our own recipes after many years of competition, hers was a double crust and mine was a crumble topping. We were both in the finals for 6 years before she won the grand prize. Two years later I won the grand prize. We would use each other to bounce recipes off each other while still having our own twist to what we liked.

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