Caramel Pecan Apple Pie Best Dishes

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Caramel Pecan Apple Pie

"This scrumptious pie is a hit at Thanksgiving, or every time, truely! It's a mixture/version of the Basic Flaky Pie Crust, Apple Pie by using Grandma Ople, and Upside-Down Apple Pecan Pie."

Ingredients :

Crust:
2 half of cups all-motive flour
half teaspoon salt
1 cup cold shortening
6 tablespoons ice water, or as wished
Filling:
half cup unsalted butter
3 tablespoons all-reason flour
1/2 cup white sugar
half cup packed brown sugar
1/four cup water
2 teaspoons vanilla extract
1 teaspoon floor cinnamon
1 pinch ground nutmeg
Caramel:
1/3 cup butter
1/2 cup firmly packed brown sugar
1 cup chopped pecans
eight Granny Smith apples - peeled, cored and thinly sliced

Instructions :

Prep : 45M	Cook : 8M	Ready in : 3H55M

Whisk 2 half of cups flour and salt collectively in a bowl. Cut in shortening with 2 knives or pastry blender till the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, tossing with a fork, till flour mixture is moistened and dough comes collectively. Do no longer add more water than you need. Divide the dough in half and form into 2 balls. Wrap in plastic wrap and refrigerate, at the least 30 minutes.
Preheat oven to 350 tiers F (one hundred seventy five degrees C). Line a 9-inch pie pan with wax paper.
Melt half of cup unsalted butter in a saucepan over medium warmness. Stir in 3 tablespoons flour to form a paste. Stir in 1/four cup white sugar, 1/2 cup brown sugar, 1/four cup water, vanilla extract, cinnamon, and nutmeg; bring to a boil. Reduce warmness and simmer until filling aggregate is thickened slightly, about three minutes.
Melt 1/3 cup butter in a separate saucepan over low warmness. Add 1/2 cup brown sugar and whisk till clean, about 2 mins. Stir in pecans.
Spread pecan aggregate calmly onto lined pie pan. Roll out one ball of dough; line pie pan over pecan aggregate. Toss apples with filling combination; pour into pie plate. Roll out second ball of dough and vicinity over apple filling. Crimp edges of backside and pinnacle crusts collectively. Cut several small slits into top crust to vent. Place pie on foil-lined baking sheet.
Bake pie inside the preheated oven until crust is golden brown, approximately 1 hour.
Remove pie from oven and permit to chill barely, five to 10 mins. Place a serving plate gently over pie and thoroughly turn to invert, being careful now not to come in contact with molten sugar. Peel off waxed paper; cool for 1 hour.

Notes :

Pie crust also can be made in a meals processor: pulse bloodless shortening until it's the dimensions of small peas.
Reynolds® Aluminum foil may be used to maintain food moist, cook it lightly, and make clean-up less difficult.

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