Caramel Pecan Levee High Apple Pie Recipes

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CARAMEL-PECAN APPLE PIE



Caramel-Pecan Apple Pie image

You'll love the smell in your kitchen-and the smiles on everybody's faces-when you make this scrumptious caramel apple pie recipe. It takes me back home to Virginia and being at my granny's table. -Jean Castro, Phoenix, Arizona

Provided by Taste of Home

Categories     Desserts

Time 1h50m

Yield 8 servings.

Number Of Ingredients 18

Dough for single-crust pie
7 cups sliced peeled tart apples (about 6 medium)
1 teaspoon lemon juice
1 teaspoon vanilla extract
3/4 cup chopped pecans
1/3 cup packed brown sugar
3 tablespoons sugar
4 teaspoons ground cinnamon
1 tablespoon cornstarch
1/4 cup caramel topping, room temperature
3 tablespoons butter, melted
STREUSEL TOPPING:
3/4 cup all-purpose flour
1/4 cup sugar
6 tablespoons cold butter, cubed
2/3 cup chopped pecans
1/4 cup caramel topping, room temperature
Whipped cream, optional

Steps:

  • Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, toss apples with lemon juice and vanilla. Mix pecans, sugars, cinnamon and cornstarch; add to apples and toss to combine., Spread caramel topping onto bottom of crust. Fill with apple mixture. Drizzle with butter. , For streusel topping, mix flour and sugar. Cut in butter until crumbly; stir in pecans. Sprinkle over filling., Bake on a lower oven rack until filling is bubbly, 65-75 minutes. Drizzle with caramel topping. Cool on a wire rack. If desired, serve with whipped cream and additional caramel topping.

Nutrition Facts : Calories 639 calories, Fat 39g fat (17g saturated fat), Cholesterol 64mg cholesterol, Sodium 331mg sodium, Carbohydrate 73g carbohydrate (43g sugars, Fiber 5g fiber), Protein 6g protein.

PAULA DEEN SAVANNAH HIGH APPLE PIE



Paula Deen Savannah High Apple Pie image

This pie came from Paula's Party. Recipe courtesy of The Blue Owl in Kimmswick, Missouri--near St. Louis. This pie was made to commemorate the Levee that was built outside the doors of the Blue Owl during the great flood of '93. This Levee saved the town.

Provided by KaraRN

Categories     Dessert

Time 2h30m

Yield 1 pie

Number Of Ingredients 19

6 cups all-purpose flour
2 cups butter flavor shortening (recommended ( Crisco)
1 tablespoon salt
3/4 cup cold water
24 apples, preferably Golden Delicious or 24 granny smith apples, peeled, quartered and thinly sliced*
3/4 cup all-purpose flour
1 1/2 cups sugar
1 tablespoon ground cinnamon
1/2 cup butter, softened
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup pecans
1 teaspoon ground cinnamon
4 tablespoons butter
1/4 cup milk
4 tablespoons sugar
2 cups melted caramels
3 tablespoons evaporated milk
1 1/2 cups chopped pecan pieces

Steps:

  • *The number of apples depends on the size of the pie.
  • Preheat oven to 375 degrees F.
  • For the Deep Dish Pie Crust:
  • Cut flour into butter-flavored shortening. Add salt and stir in enough water to make stiff dough. Knead slightly together. Chill dough before using.
  • Use 1/3 of pie dough for bottom crust. Roll bottom crust. Lay in pie pan.
  • For the filling:
  • Combine apples, flour, sugar, and cinnamon and mix lightly with spatula.
  • For the streusel:
  • In a small bowl combine together butter, brown sugar, flour, pecans and cinnamon. Layer this mix every so often between apples.
  • Using stainless bowl, begin layering apples slice by slice, slightly overlapping starting at the outside circle of the bowl and working towards the center. Push firmly as the layers build. Round off top layer of apple slices when you reach the top. Put a single layer of sliced apples in the bottom crust.
  • Take the pie pan with the bottom crust in left hand and the stainless bowl of sliced apples in right hand and invert. Put finger tips under edge of bowl to release the air and gently lift off. Press and firm apples and straighten. Add slices of apple to take away sharp edges (so as not to puncture the pie dough). Add slices of apples to top of pie to round off.
  • Add 4 tablespoons of butter pats on top of pie.
  • Roll out top crust using remaining pie dough. Gently place top crust over the mound of apples. Smooth the sides of pie crust towards bottom of pie pulling out on extra crust. Pinch down to seal 2 layers together. Crimp pie for first time. Cut extra crust with the back of a sharp knife. Re-crimp the edges and push towards the pie.
  • Brush with milk and sprinkle sugar rubbing your left hand from the bottom up to evenly spread your sugar.
  • Put 5 steam vents with a small knife towards the upper part of the pie. Do not vent at the top as it will cause the pie to split open as it bakes.
  • Bake between 350 to 375 degrees F for 1 hour, 20 minutes to 1 hour 30 minutes or until crust is golden brown.
  • Let cool for at least 1 hour.
  • Spread warm Caramel Pecan Topping on top of crust beginning at the base of the pie above the fluting and working towards the top.
  • Serving suggestions:
  • Drizzle caramel pecan topping with semisweet chocolate, milk chocolate, and white chocolate.
  • Cook's Note: To add candied pecans to pie recipe, use 2 cups of candied pecans, 1 cup towards the bottom, 1/2 cup towards the middle, and 1/4 cup towards the top.
  • For Caramel pecan topping: Melt caramels completely in microwave. Add evaporated milk and stir until smooth consistency. Add chopped pecans and stir. Spread over pie starting at base and working inches.

Nutrition Facts : Calories 14469.6, Fat 727.9, SaturatedFat 209.8, Cholesterol 388.4, Sodium 8406.9, Carbohydrate 1954.9, Fiber 157.4, Sugar 1028.6, Protein 138.8

CARAMEL APPLE PECAN PIE



Caramel Apple Pecan Pie image

Personally my family and I think this is the best apple pie in the world. Try it--it's easy and delicious.

Provided by 1ChefJeff

Categories     Pie

Time 55m

Yield 2 pies, 16 serving(s)

Number Of Ingredients 7

12 apples, peeled cored and sliced
1 cup pecans
2 cups sugar
1 cup margarine
4 pilsbery rolled soft pie crusts
2 teaspoons ground cinnamon
1 cup of smuckers caramel ice cream topping

Steps:

  • Preheat oven to 350 degrees.
  • Boil apple slices in enough water to cover them for 15 minute.
  • Drain apple slices in a collander.
  • Replace apple slices into pot without heat and add margarine, cinnamon, sugar, caramel, and pecans.
  • Stir slowly until all margarine is melted and other ingredients are well blended.
  • Take 2 pie baking dishes and spray with no-stick spray until well coated.
  • Open and unroll pie shells and place inside the pie dish; trim off excess with a sharp knife.
  • Divide caramel apple pecan mixture between the 2 pie shells evenly.
  • Moisten the pie shell where it is to contact the upper shell with water or egg wash, which ever you prefer.
  • Open and unroll other pie shells for the cover shell and press down around the pie to seal.
  • Cut 2 or 3 slits in the tops for vents and trim excess crusts from around the dish again.
  • Place in center of oven for 35 minutes at 350 degrees, check to see if tops are golden brown. If they are, they are done.
  • Remove from oven and allow to cool for 45 minutes before slicing.

Nutrition Facts : Calories 545.5, Fat 25.8, SaturatedFat 5.4, Cholesterol 0.2, Sodium 373.6, Carbohydrate 79.1, Fiber 5.9, Sugar 39.5, Protein 4.1

CARAMEL PECAN LEVEE HIGH APPLE PIE®



Caramel Pecan Levee High Apple Pie® image

This pie is HUGE! It is super fun to make and show off! Your guests will be blown away! I promise!

Provided by Patrick Meyer

Categories     Other Desserts

Time 3h

Number Of Ingredients 23

PIE CRUST
6 c all-purpose flour
2 c butter-flavored shortening
1 Tbsp salt
3/4 c cold water
APPLE FILLING
24 apples, golden delicious
3/4 c all-pursose flour
1 1/2 c granulated sugar
1 Tbsp ground cinnamon
STREUSEL TOPPING
1 stick unsalted butter, softened
1 c packed brown sugar
1 c all-purpose flour
1/2 c pecans
1 tsp grund cinnamon
4 Tbsp butter
1/4 c milk
4 Tbsp sugar
CARAMEL PECAN TOPPING
2 bag(s) soft caramels
3 Tbsp evaporated milk
1 1/2 c chopped pecan pieces

Steps:

  • 1. Preheat oven to 375 degrees F. Cut flour into butter-flavored shortening. Add salt and stir in enough water to make stiff dough. Knead slightly together. Chill dough before using.Use 1/3 of pie dough for bottom crust. Roll bottom crust. Lay in pie pan.
  • 2. Combine apples, flour, sugar, and cinnamon and mix lightly with spatula.
  • 3. In a small bowl combine together butter, brown sugar, flour, pecans and cinnamon. Layer this mix every so often between apples.
  • 4. Using stainless bowl, begin layering apples slice by slice, slightly overlapping starting at the outside circle of the bowl and working towards the center. Push firmly as the layers build. Round off top layer of apple slices when you reach the top. Put a single layer of sliced apples in the bottom crust. Take the pie pan with the bottom crust in left hand and the stainless bowl of sliced apples in right hand and invert. Put finger tips under edge of bowl to release the air and gently lift off. Press and firm apples and straighten. Add slices of apple to take away sharp edges (so as not to puncture the pie dough). Add slices of apples to top of pie to round off.
  • 5. Add 4 tablespoons of butter pats on top of pie. Roll out top crust using remaining pie dough. Gently place top crust over the mound of apples. Smooth the sides of pie crust towards bottom of pie pulling out on extra crust. Pinch down to seal 2 layers together. Crimp pie for first time. Cut extra crust with the back of a sharp knife. Re-crimp the edges and push towards the pie. Brush with milk and sprinkle sugar rubbing your left hand from the bottom up to evenly spread your sugar. Put 5 steam vents with a small knife towards the upper part of the pie. Do not vent at the top as it will cause the pie to split open as it bakes.
  • 6. Bake between 350 to 375 degrees F for 1 hour, 20 minutes to 1 hour 30 minutes or until crust is golden brown. Let cool for at least 1 hour.
  • 7. Melt caramels completely in microwave. Add evaporated milk and stir until smooth consistency. Add chopped pecans and stir. Spread over pie starting at base and working in. Serve with vanilla ice cream and whipped cream

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