Salted Caramel Apple-Pecan Pie

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 370 min · vegetarian

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Ingredients

• 2 1/2 cups plus 3 tbsp all-purpose flour, divided
• 1 cup (2 sticks) cold, plus 4 tbsp unsalted butter, divided
• 3/4 cup plus 1 tbsp granulated sugar, divided
• 1/4 cup heavy cream
• 1/4 tsp, plus more for the top flaky sea salt
• 1/2 lb Granny Smith apples
• 1/4 lb Honeycrisp apples
• 1 (juiced) lemon
• 1/4 cup pecan halves
• 1/4 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1 large egg
• 1/4 tbsp turbinado sugar

Method (tap to check — screen stays awake)

1. Make a double crust: cut the 2 sticks of cold, cubed butter into 2 1/2 cups of the flour with 1 tablespoon of the granulated sugar and 1 teaspoon fine salt until pea-sized, then add ice water a tablespoon at a time (6 to 8) until it holds. Divide into two disks and chill 1 hour.
2. Make the salted caramel: melt the remaining 3/4 cup granulated sugar in a light-colored saucepan over medium, swirling (not stirring), until deep amber, 8 to 10 minutes. Off heat, whisk in the 4 tablespoons butter, then the cream — it will sputter, keep whisking — and the 1 teaspoon flaky salt. Set aside to cool slightly.
3. Toast the pecans in a dry skillet until fragrant, about 5 minutes, then chop roughly.
4. Peel and slice both kinds of apples 1/4 inch thick — the Grannies hold shape, the Honeycrisps melt into sauce, and the pie needs both. Toss with the lemon juice, then with the remaining 3 tablespoons flour, the cinnamon, allspice, pecans, and two-thirds of the caramel.
5. Roll one disk into the pie plate, mound in the filling, and top with the second crust — a lattice if you're feeling it, or a solid lid with four generous vents. Crimp, brush with the beaten egg, and sprinkle with the turbinado sugar and a pinch of flaky salt.
6. Heat the oven to 425F while the assembled pie chills. Bake at 425F for 20 minutes on a foil-lined sheet pan (it will bubble over a little — that's a pie doing its job), then reduce to 375F and bake 40 to 45 minutes more, until the crust is deep gold and the juices bubble thickly through the vents. Shield the edge with foil if it darkens early.
7. Cool at least 3 hours so the caramel sets sliceable. Warm the reserved caramel and drizzle it over just before serving.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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