When you’re looking for a special dessert, here’s one that brings together the best of the season: apples, caramel and nuts. Sweet & nutty, just like the holidays!
Pastry for 9” deep dish pie plate
30 caramels, divided
Filling:
7 c. peeled, cored, sliced apples (Granny Smith)
½ c. firmly packed light brown sugar
1 T. fresh lemon juice
1 t. granulated sugar
1 T. cornstarch
½ t. cinnamon
1 t. vanilla
10 of the caramels
Crumb Topping:
¾ c. flour
¾ c. pecan halves
¼ c. sugar
¼ t. salt
4 T. cold unsalted butter, cut into ¼ “ pieces
Caramel and Pecan Garnish:
3 T. unsalted butter, cut into pieces
1 T. water
20 caramels
large handful roasted pecan halves (15-18)
½ c. chopped roasted pecans
Allow plenty of time! All that roasting of pecans and cutting up of caramels takes me longer than I think it will. It's labor-intensive...and worth it.
This pie won a blue ribbon in the non-traditional apple pie category at the State Fair in 2006.