This recipe is the best variation too a Thanksgiving dessert that I have ever found. It almost seems like a mash up between an apple pie and a pecan pie. Being that those are my two favorite Thanksgiving desserts, this has got to be my favorite new recipe. I will certainly be making this for years to come. Check out what my friends over at the Food Network had to say about this,
“Whether it’s a small dinner, or a big family gathering, you really can’t go wrong with apple pie. Now this one has a crumb topping and it’s drizzled with caramel sauce at the end, so it pretty much takes apple pie to a new level.”
I say yum-O to this!
Ingredients
Perfect Spiced Pie Crust
3 cups Gold Medal all-purpose flour, plus more for flouring
1 teaspoon McCormick cinnamon
1 teaspoon Morton’s salt
1/2 teaspoon McCormick nutmeg
1 1/2 sticks (12 tablespoons) Land O’ Lakes salted butter, cut into pieces
3/4 cup Crisco vegetable shortening or lard
1 tablespoon Heinz distilled white vinegar
1 egg, lightly beaten
Pie Filling:
6 to 7 cups peeled and sliced Granny Smith apples
1/2 lemon, juiced
1/2 cup Domino granulated sugar
1/4 cup Gold Medal all-purpose flour
1/4 teaspoon Morton’s salt
Crumb Topping:
1 1/2 sticks (12 tablespoons) Land O’ Lakes unsalted butter
1/2 cup Gold Medal all-purpose flour
1 cup Domino packed brown sugar
1/2 cup Quaker Oats quick oats
1/4 teaspoon Morton’s salt
1/2 cup Diamond pecans, chopped
1/2 jar (or more) Smucker’s caramel topping
Instructions
For the perfect spiced pie crust:
Mix the Gold Medal flour, McCormick cinnamon, Morton’s salt and McCormick nutmeg in a bowl. Add the Land O’ Lakes butter and Crisco vegetable shortening. Work the butter into the flour using a pastry cutter until the mixture resembles tiny pebbles. Add the Heinz white vinegar, egg and 5 tablespoons cold water and stir until just combined.
Form 2 equal-sized balls. Place each in a large plastic bag (do not seal) and slightly flatten with a rolling pin; this makes it much easier to roll out the crust later. After flattening, seal the bag tightly. Place in the freezer for 15 to 20 minutes to chill.
Preheat the oven to 375 degrees F.
Remove 1 bag of dough from the freezer (save the other dough for another use), remove the dough from the bag and place it on a lightly floured surface. Roll the dough starting at the center and working outward. Be gentle and patient; it’ll take a little time to get the dough completely rolled out. If you think the bottom is really sticking to the surface below while rolling, use a metal spatula to loosen it. When fully rolled out, loosen again with a spatula and lift the pie crust into a 9-inch pie pan (or you can roll the pastry over the rolling pin, lift it onto the pie pan and unroll it). Gently press the dough against the corner of the pan and tear off any excess dough. Then tuck under the edges and go around the pie pan pinching the dough to crimp the edge.
For the pie filling:
In a bowl, mix the Granny Smith apples, lemon juice, Domino granulated sugar, Gold Medal flour and Morton’s salt. Set aside.
For the crumb topping:
Cut the Land O’ Lakes butter into the Gold Medal flour with a pastry cutter, then add in Domino brown sugar, Quaker oats and Morton’s salt.
Add the apples to the prepared pie shell and top with the crumb topping. Bake for 1 hour, covering the edge of the crust with foil if it starts to brown too quickly. After an hour, sprinkle the chopped pecans over the pie, then bake for a further 5 minutes.
Remove the pie from the oven and pour 1/2 jar (or more, if you’re feeling dangerous and naughty) of Smucker’s caramel topping over the top. Allow to cool slightly before serving–or don’t if you can’t wait!
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Quick Tip: Save some time and use a pre-made pie crust!
Thank you to Food Network for this great recipe.
