Candy Apple Pie

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A traditional apple pie, but with a sweet delicious candied pecan topping as a fun twist.

Prep Time30

Active Time50

Total Time1 20

Course: Dessert

Cuisine: American

Keyword: comfort food, Fall Favorites, Holiday Dessert, old fashioned, sweet

Yield:

Calories: 551kcal

Author: Sweet Ordeal

Materials

The Pie:

2 9-inch pie crusts (one for bottom, one for top)
6 cups tart apples, peeled and thinly sliced (e.g. Granny Smith, Pink Lady, McIntosh)
2 Tbsp. lime juice
3/4 cup granulated sugar
1/4 cup all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
2 Tbsp. butter, cubed

The Candy Topping:

1/4 cup butter
1/2 cup brown sugar
2 Tbsp. heavy whipping cream
1/4 tsp. cinnamon
1/2 cup pecans, chopped

Instructions

Preheat oven to 400°.

The Pie:

Place one unbaked pie crust in bottom of 9" pie dish. In large bowl, toss sliced apples with lime juice.
In small bowl, combine sugar, flour, cinnamon, nutmeg, and salt. Sprinkle over apples, toss to evenly coat. Pour apples into bottom pie crust.
Place butter cubes evenly across top of apples. Place top crust over filling. Trim both crusts and flute*. Cut a few steam vents in top crust. Place on a cookie sheet and bake for approx. 45 minutes, or until golden brown on top.

The Candy Topping:

Meanwhile, in a small saucepan, melt the butter. Stir in the brown sugar, cream, and cinnamon. Stir constantly as you bring to a boil. Cook 1 minute, then remove from heat. Stir in pecans to evenly coat.
Remove pie from oven. Spread topping over pie crust in even layer. Return to oven for 3 - 5 minutes, or until bubbly. Enjoy!

Notes

*Fluting a pie crust is a decorative technique that gives the crust a scalloped or wavy edge.

NOTE: Don't be temped to over fill the pie with apples as the topping will drop right over the sides, hence the recommendation for baking on a cookie sheet.

Nutrition