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Pecan Apple Pie

By: Anne Betts

"From Kalamazoo, Michigan, Anne Betts shares, 'My husband often begs me to bake this extra-special crumb-topped pie for dessert.'"

Rate/Review | Read Reviews (7)

Prep Time:
30 Min

Cook Time:
50 Min

Ready In:
1 Hr 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 Pastry for double-crust pie (9 inches)
1 cup sugar
1/3 cup all-purpose flour
2 teaspoons ground cinnamon
1/4 teaspoon salt
12 cups thinly sliced peeled tart apples
TOPPING:
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup cold butter or margarine
1/2 cup chopped pecans
1/2 cup caramel ice cream topping

Directions

Line two 9-in. pie plates with pastry. Trim and flute edges; set aside. In a large bowl, combine sugar, flour, cinnamon and salt; add apples and toss to coat. Pour into pastry shells.
For the topping, combine brown sugar, flour and oats; cut in butter until crumbly. Sprinkle over apples. Cover edges loosely with foil. Bake at 375 degrees F for 25 minutes. Remove foil; bake 25-30 minutes longer or until filling is bubbly. Sprinkle with pecans; drizzle with caramel topping. Cool on wire racks.