Caramel Apple Pie

One bite of this pie and I think about a caramel apple on a stick that have been dipped

in chopped pecans! However, this pie surpasses even that decadent treat. It is a dessert that Lori Desch-Miller used to make at the Kirby House and it is perfect for the fall or winter season or holidays.

  

Caramel Apple Pie   Makes one 9-inch pie; 8 servings

6 cups thinly sliced & peeled baking apples, such as Granny Smith or Jonathon (about 4 or 5 apples)                                                          

2 tablespoons lime juice

¾ cup granulated sugar

¼ cup all-purpose flour

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon salt

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Pastry for double-crust 9-inch pie

2 tablespoons butter

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Topping:

¼  cup butter

½ cup packed brown sugar

2 tablespoons heavy whipping cream

½ cup chopped pecans

1. In a large mixing bowl toss apples with lime juice. 
   
2. Add dry ingredients to the apples; toss lightly.
   
   
   
   
3. Place bottom pastry in a 9-inch pie plate & fill with apple mixture. Dot with butter.
   
   
   
   
4. Cover with top crust. 
5. Flute edges high and cut steam vents. 
   
6. Bake in a preheated 400° oven for 40 to 45 minutes or until golden brown and apples are tender. 
7. Meanwhile, for topping — melt the butter in a small saucepan’ stir in brown sugar and cream and bring to a boil stirring constantly. 
   
8. Remove from heat and stir in the pecans. 
   
9. Once pie is removed from oven, pour topping over the surface and return to the oven for 3 to 5 minutes or until bubbly. Hint: Be sure to set the pie on a liner of cookie sheet to avoid a mess on the bottom of your oven.

   

   Pie after it is removed from oven. It is now ready for the topping. Notice that I have the pie pan on a pie liner as the topping does ooze over the edges as it bakes.

   
   

   

   Finished pie after second baking with topping.

10. Serve warm or warm in oven or microwave before serving, if desired. (It’s good cold, too.
11. If desired, serve with fresh whipping cream or vanilla ice cream. 
    

Recipe without photos . . .

Caramel Apple Pie   Makes one 9-inch pie; 8 servings

6 cups thinly sliced & peeled baking apples, such as Granny Smith or Jonathon (about 4 or 5 apples)                                                          

2 tablespoons lime juice

¾ cup granulated sugar

¼ cup all-purpose flour

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon salt

-----

Pastry for double-crust 9-inch pie 

2 tablespoons butter 

-----

Topping:

¼  cup butter 

½ cup packed brown sugar

2 tablespoons heavy whipping cream

½ cup chopped pecans

1. In a large mixing bowl toss apples with lime juice. 
2. Add dry ingredients to the apples; toss lightly.
3. Place bottom pastry in a 9-inch pie plate & fill with apple mixture. Dot with butter.
4. Cover with top crust. 
5. Flute edges high and cut steam vents. 
6. Bake in a preheated 400° oven for 40 to 45 minutes or until golden brown and apples are tender. 
7. Meanwhile, for topping — melt the butter in a small saucepan’ stir in brown sugar and cream and bring to a boil stirring constantly. 
8. Remove from heat and stir in the pecans. 
9. Once pie is removed from oven, pour topping over the surface and return to the oven for 3 to 5 minutes or until bubbly. Hint: Be sure to set the pie on a liner of cookie sheet to avoid a mess on the bottom of your oven.
10. Serve warm or warm in oven or microwave before serving, if desired. (It’s good cold, too.
11. If desired, serve with fresh whipping cream or vanilla ice cream.