Halloween isn't officially here, and I'm already thinking of Thanksgiving recipes. Although I love candy bars, I'm really excited to delve into holiday recipes. Today is a rainy day, and I'm longing for the sunny fall days we normally have in the mid-west this time of year. The cool temperatures I can handle, but his rain has to go! So I created this Caramel Apple Pecan Pie to put me in the mood for fall. It's warm, it's crisp, and it's toasty-just like October weather should be!
Pie crust: 1 and 1/4 cup all-purpose flour; 3 tablespoons softened butter; 3 tablespoons shortening; 1/4 cup water; 1/4 tsp. salt
Filling: 5 large honey crisp apples; 3/4 cup granulated sugar; 1 tablespoon flour; 2 tsp. cinnamon; 1/2 tsp. all-spice
Crumb topping: 1/2 cup brown sugar; 1/3 cup butter;
Garnish: 1 jar caramel sundae topping; 1/3 cup crushed pecan pieces
Preheat oven to 375 degrees.
Pie crust: In a medium size mixing bowl, combine the flour and salt. Use two knives to cut in the shortening and the butter until coarse crumbs form. Gradually add the water. Pour water equally onto 4 sections of the dough, so water is dispersed evenly throughout the dough. Form dough into a ball. If dough is still crumbly, add 1 tsp. of until dough is soft enough to roll. Wrap dough in waxed paper and place in the refrigerator for 1 hour before rolling. On a floured surface using a flour coated rolling pin, roll dough into a circle 12 inches in diameter. Transfer to a 9 inch pie plate. Trim edges and flute if desired.
Filling: Wash and peel the apples. Cut each apples into thin slices. Place into a medium size mixing bowl. Coat with the sugar, flour, and spices. Place into the center of pie crust.
Crumb Topping: Place the brown sugar in a small mixing bowl. Use two knives to cut in butter until pea size crumbs form. Evenly coat pie with the crumb topping.
Bake for forty minutes. Remove from oven. Pour the sundae topping over the crumb topping. Garnish with the pecan pieces and bake for 5 additional minutes.