Caramel Apple Pie with Pecans


Nothing says autumn like a freshly baked apple pie, especially served along side some butter pecan or vanilla ice cream. An ordinary, traditional pie is marvelous, but why not change it up once in a while? This isn’t your average apple pie, it’s topped with a sweet crunchy topping. I added pecans and then some warm caramel sauce to finish the pie. It is a great twist on the classic all-American dessert.

This recipe was developed for Babble’s Family Kitchen.

recipe photo

Yield: Serves 4

Caramel Apple Pie with Pecans

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For the Crust
1/2 cup butter (1 stick), sliced in pats
1 1/4 cups flour
2 teaspoons sugar
1/2 teaspoon salt
2-3 tablespoons water or Apple Jack Brandy

For the Pie Filling
6 apples, peeled or not and thinly sliced (I used 8 because I made a deep dish pie)
1 cup unpacked brown sugar
1 teaspoon cinnamon (roasted if possible)
1/2 teaspoon salt
3 tablespoons tapioca flour (if you used 8 apples, use 4 tablespoons tapioca flour here)

For the First Topping
1 cup unpacked brown sugar
1/2 cup flour
1/2 cup butter, melted
1/2 cup rolled oats

For the Second Topping
1/2 cup chopped pecans
1/4 cup caramel sauce (pre-made ice cream topping)


Preheat oven to 350 degrees.

For the Crust
1. Add flour, sugar and salt to your food processor. Add butter pats and pulse until mixture is grainy. Add water or brandy, a little at a time, while pulsing, just until dough comes together.

2. Form dough into a disc and place in a 1 gallon plastic storage bag. Refrigerate.

For the Filling
1. Place sliced apples in a large mixing bowl. Add sugar, tapioca flour, salt and cinnamon. Toss well. Set Aside.

For the First Topping
1. Combine brown sugar, flour, oats and melted butter in a large bowl. Mix well.

Back to the crust
1. Remove from refrigerator. Leave in gallon sized storage bag and roll the dough to the edges of the bag, not worrying about the corners, and creating an even thickness.

2. Cut away the top of the bag and flip pie crust into pie dish. Press dough in dish and trim to fit.

To Assemble and Bake
1. Now place apple filling in pie crust. Sprinkle on first topping and bake at 350 degrees for 45 minutes.

2. After 45 minutes, sprinkle pie with chopped pecans from the second topping and place back in the oven for 10 – 15 minutes. Be careful not to let pecans burn, you just want to toast them.

3. Microwave caramel topping, without lid, be sure to follow package instructions. While pie is still warm, drizzle with caramel topping. Let cool and serve with vanilla ice cream.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

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