Caramel Pecan Apple Pie
Prep time
Cook time
Total time
This decadent apple pie is quick and easy, and best served warm over big scoops of vanilla ice cream. Recipe source: Adapted slightly from The Pioneer Woman
Serves: One 9-inch pie, approx 12 servings
For filling:
  • 1 9-inch pie crust
  • 6-7 cups peeled, cored and sliced Granny Smith apples
  • 2 Tablespoons lemon juice
  • ½ cup sugar
  • ⅓ cup all-purpose flour
  • ¼ teaspoon salt
For topping:
  • ½ cup flour
  • ¾ cup (12 Tablespoons) cold, unsalted butter, cut into pieces
  • 1 cup brown sugar
  • ½ cup quick oats
  • ¼ teaspoon salt
  • ½ cup pecans, chopped
  • 1 cup caramel sauce
For filling:
  1. Preheat oven to 375 degrees (F).
  2. Prepare pie crust using a 9-inch pie plate. Set aside.
  3. Peel, core and slice apples into ⅛-inch slices. Immediately after slicing, toss in a large bowl with lemon juice.
  4. Add sugar, flour and salt, and mix well to combine. Set aside.
For topping:
  1. Place the flour in a large bowl. Add the cold butter pieces.
  2. Using a pastry cutter (or fork) cut the flour and butter until butter resembles coarse crumbs about the size of a pea.
  3. Add the brown sugar, oats and salt, and stir to combine.
  4. Chop pecans, and set aside.
  1. Pour apples into pie crust.
  2. Carefully pour topping over the top of the apples.
  3. Gently cover the crusts with a pie-crust protector, or fold strips of aluminum foil to cover the exposed crust.
  4. Place pie plate on a large cookie sheet (to catch drips) and bake for 25 minutes.
  5. At the 25-minute mark, remove the foil, and bake for an additional 25 minutes.
  6. Sprinkle the pie with chopped pecans, and bake just 5 minutes more.
  7. Pour caramel sauce over the top of the warm pie.
  8. Allow to cool slightly before serving.
  9. Enjoy!
Recipe by Lemon Sugar at