Caramel-Pecan-Apple Pie

Health score
2%
Caramel-Pecan-Apple Pie
200 min.
8
395kcal

Suggestions


Indulge in the delightful flavors of our Caramel-Pecan-Apple Pie, a dessert that perfectly marries the sweetness of caramel with the warmth of spiced apples. This pie is not just a treat for the taste buds; it’s a celebration of autumn, making it the ideal centerpiece for your holiday gatherings or family dinners. With its flaky, golden crust and a luscious filling, this pie is sure to impress your guests and leave them craving more.

Imagine the aroma of freshly baked apples mingling with hints of cinnamon and nutmeg wafting through your kitchen, creating an inviting atmosphere that beckons everyone to the table. The addition of crunchy pecans adds a delightful texture, while the rich caramel topping elevates this classic dessert to new heights. Each slice is a perfect balance of sweet and savory, making it a crowd-pleaser for both young and old.

Whether you’re an experienced baker or a novice in the kitchen, this recipe is straightforward and rewarding. With just a few simple ingredients and a little bit of time, you can create a stunning pie that not only looks beautiful but also tastes divine. So, roll up your sleeves and get ready to impress your family and friends with this Caramel-Pecan-Apple Pie that’s sure to become a cherished favorite in your dessert repertoire!

Ingredients

  • cups apples peeled thinly sliced (6 medium)
  • 0.3 cup mrs richardson's butterscotch caramel sauce 
  • tablespoons flour all-purpose
  • 0.8 teaspoon ground cinnamon 
  • 0.1 teaspoon nutmeg 
  • tablespoon juice of lemon 
  • tablespoons pecans chopped
  • box pie crust dough refrigerated softened
  • 0.3 teaspoon salt 
  • 0.8 cup sugar 

Equipment

  • bowl
  • oven
  • wire rack
  • aluminum foil

Directions

  1. Heat oven to 425F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
  2. In large bowl, gently mix all filling ingredients; spoon into crust-lined pie plate. Top with second crust; seal edges and flute.
  3. Cut slits or shapes in several places in top crust. Cover crust edge with strips of foil to prevent excessive browning.
  4. Bake 40 to 45 minutes or until apples are tender and crust is golden brown, removing foil during last 15 minutes of baking. Immediately after removing pie from oven, drizzle with caramel topping; sprinkle with pecans. Cool on cooling rack at least 2 hours before serving.

Nutrition Facts

Calories395kcal
Protein3.83%
Fat33.55%
Carbs62.62%

Properties

Glycemic Index
32.76
Glycemic Load
17.56
Inflammation Score
-3
Nutrition Score
5.9491304742253%

Flavonoids

Cyanidin
1.74mg
Delphinidin
0.18mg
Peonidin
0.02mg
Catechin
1.4mg
Epigallocatechin
0.38mg
Epicatechin
7.08mg
Epicatechin 3-gallate
0.01mg
Epigallocatechin 3-gallate
0.24mg
Eriodictyol
0.09mg
Hesperetin
0.27mg
Naringenin
0.03mg
Luteolin
0.11mg
Kaempferol
0.13mg
Quercetin
3.77mg

Nutrients percent of daily need

Calories:394.92kcal
19.75%
Fat:15.09g
23.22%
Saturated Fat:4.27g
26.7%
Carbohydrates:63.36g
21.12%
Net Carbohydrates:59.46g
21.62%
Sugar:33.99g
37.77%
Cholesterol:0mg
0%
Sodium:310.49mg
13.5%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.88g
7.75%
Manganese:0.42mg
20.93%
Fiber:3.9g
15.61%
Vitamin B1:0.19mg
12.35%
Folate:42.39µg
10.6%
Iron:1.59mg
8.84%
Vitamin B3:1.58mg
7.9%
Vitamin B2:0.13mg
7.4%
Vitamin C:5.12mg
6.21%
Phosphorus:59.27mg
5.93%
Vitamin K:5.86µg
5.58%
Selenium:3.82µg
5.46%
Copper:0.1mg
4.91%
Potassium:170.52mg
4.87%
Magnesium:16.38mg
4.09%
Vitamin B6:0.07mg
3.54%
Vitamin B5:0.31mg
3.07%
Vitamin E:0.45mg
2.98%
Zinc:0.4mg
2.64%
Calcium:24.05mg
2.41%
Vitamin A:61.7IU
1.23%