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Caramel Pecan Apple Pie

Rated as 4.89 out of 5 Stars

"This delicious pie is a hit at Thanksgiving, or anytime, really! It's a combination/adaptation of the Basic Flaky Pie Crust, Apple Pie by Grandma Ople, and Upside-Down Apple Pecan Pie."
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3 h 55 m servings 872
Original recipe yields 8 servings (1 9-inch pie)


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  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 you need. Divide the dough in half and shape into 2 balls. Wrap in plastic wrap and refrigerate, at least 30 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch pie pan with wax paper.
  3. Melt 1/2 cup unsalted butter in a saucepan over medium heat. Stir in 3 tablespoons flour to form a paste. Stir in 1/4 cup 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 mixture is thickened slightly, about 3 minutes.
  4. Melt 1/3 cup butter in a separate saucepan over low heat. Add 1/2 cup brown sugar and whisk until smooth, about 2 minutes. Stir in pecans.
  5. Spread pecan mixture evenly onto lined pie pan. Roll out one ball of dough; line pie pan over pecan mixture. Toss apples with filling mixture; pour into pie plate. Roll out second ball of dough and place over apple filling. Crimp edges of bottom and top crusts together. Cut several small slits into top crust to vent. Place pie on foil-lined baking sheet.
  6. Bake pie in the preheated oven until crust is golden brown, about 1 hour.
  7. Remove pie from oven and allow to cool slightly, 5 to 10 minutes. Place a serving plate gently over pie and carefully flip to invert, being careful not to come in contact with molten sugar. Peel off waxed paper; cool for 1 hour.


  • Editor's Notes:
  • Pie crust can also be made in a food processor: pulse cold shortening until it's the size of small peas.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 872 calories; 55.3 92.9 6.2 51 212 Full nutrition

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Read all reviews 9
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This pie is amazing! I brought it to a friend's house last night and it was a hit! The only thing I changed was I used 4 Granny Smith apples and 4 McIntosh apples. I like the different textur...

FANTASTIC! There is a few steps here, but it's really easy to put together. I used non-stick foil in place of the wax paper, and that worked perfectly. The family devoured this's a keep...

Amazing recipe!! Directions are easy to follow and the pie was delicious!! Definitely will be making again.

delicious! Took a bit to make, but worth the effort. Made the crust, refrigerated while cutting up apples and making sauces. Used 1/3 c white sugar in filling. Used jonathan apples, about 9 s...

Tastes excellent. I used parchment paper and the homemade crust took forever to cook.

The only change was I used pre-made rolled pie crusts! This was delicious! We almost ate all the apples before they even got into the pie; definitely ensure you peel and slice extra apples if yo...

Everyone gobbled it up!!! Used 6 gramny smith instead of 8 and I also used packaged pie crust. The family was ao impressed and it was a great change over basic apple pie!!!

Best apple pie recipe! Pecan rust topping makes it.