This caramel pecan apple pie is an excellent recipe for upside-down apple pie. With caramel and pecans, it is rich, full of apple flavor, and delicious.
Preparation Time
45 mins
Cooking Time
1 hr 5 mins
Total Time
1 hr 50 mins
Calories
872 Calories
Recipe Instructions
Step 1
Whisk 2 1/2 cups flour and salt together in a bowl. Cut in shortening with 2 knives or pastry blender until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened and dough comes together. Do not add more water than needed. Divide dough in half; shape into 2 balls. Wrap dough balls in plastic wrap; refrigerate, at least 30 minutes.
Step 2
Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch pie plate with wax paper.
Step 3
Melt 1/2 cup butter in a saucepan over medium heat. Stir in 3 tablespoons flour to form a paste. Stir in white sugar, 1/2 cup brown sugar, 1/4 cup water, vanilla extract, cinnamon, and nutmeg; bring to a boil. Reduce heat and simmer until filling slightly thickened, about 3 minutes.
Step 4
Melt 1/3 cup butter in a separate saucepan over low heat. Add 1/2 cup brown sugar; whisk until smooth, about 2 minutes. Stir in pecans. Spread pecan mixture evenly into the wax paper-lined pie plate.
Step 5
Roll out 1 dough ball; place over pecan mixture. Toss apples with filling mixture; pour into pie plate. Roll out remaining 1 dough ball; place over apple filling. Crimp top and bottom crust edges together. Cut several small slits into top crust to vent. Place pie plate on foil-lined baking sheet.
Step 6
Bake in the preheated oven until crust is golden brown, about 1 hour.
Step 7
Remove pie from oven; cool slightly, 5 to 10 minutes. Place a serving plate gently over pie; carefully flip to invert, being careful not to come in contact with molten sugar. Peel off wax paper; cool 1 hour.
Ingredients
2 teaspoons vanilla extract
1 cup chopped pecans
1 teaspoon ground cinnamon
1 pinch ground nutmeg
3 tablespoons all-purpose flour
6 tablespoons ice water, or as needed
1 cup cold shortening
8 Granny Smith apples - peeled, cored and thinly sliced