Caramel Apple Pecan Pie

I made this for our Thanksgiving dessert solely because caramel apples remind me of fall.  But this would be good any time of the year.  It's such a fun twist on your average apple pie and was really easy to make.  Plus, it looks fancy!

I found this recipe here at Good Morning America.  I didn't even know they had recipes at good ol' GMA, but I will make sure to check there more often because this pie was mouth-watering delicious! 

Caramel Apple Pecan Pie
Serves 6-8

Ingredients:

7 cups tart apples, sliced and peeled

1 teaspoon lemon juice

1 teaspoon vanilla extract

3/4 cup pecans, chopped

1/3 cup brown sugar, packed

3 tablespoons sugar

4-1/2 teaspoons cinnamon, ground

1 tablespoon cornstarch

1/4 cup caramel ice-cream topping, room temperature

 2 pastry shells, unbaked (9 inches) 

3 tablespoons butter, melted

For Streusel Topping:

3/4 cup flour, all-purpose

2/3 cup pecans, chopped

1/4 cup sugar

6 tablespoons butter, cold

1/4 cup caramel ice-cream topping, room temperature

 

In a large bowl, toss apples with lemon juice and vanilla.

Combine the pecans, sugars, cinnamon and cornstarch; add to apple mixture and toss to coat.

Pour caramel topping over bottom of pastry shell; top with apple mixture (shell will be full). Drizzle with butter.

In a small bowl, combine the flour, pecans and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling.

Bake at 350° for 55-65 minutes or until filling is bubbly and topping is browned.  Immediately drizzle with caramel topping. Cool on a wire rack.

This recipe says it makes one pie......but when I made it-I had enough of everything for 2!  BONUS!  :)  So I made 2 pies, and was really glad I did because I've never seen so many people eat that much pie in my life.  This recipe is definitely a winner.

See?  Here is my brother resource guarding to prove it......