Make A Pie to Remember

What's better than apple pie? This Thanksgiving dinner staple is more American than a baseball game or walking a golden retriever through a park on a cool autumn afternoon. But like any great dish, the key to success is reinventing a classic into something new. Below I have included my favorite apple pie recipe to date. The addition of caramel makes the pie melt in your mouth, while the pecans still add a satisfying crunch. If you're good at planning ahead (not my thing), a homemade crust will take this pie to a whole new level. But if you're stressed for time (which I usually am), store-bought pie crust works just fine. 

Caramel Apple Pecan Pie

2 9in deep-dish pie crusts (homemade or store-bought)
1/2 cup packed brown sugar
1/4 cup butter, melted
1/3 cup all purpose flour
5 cups thinly sliced apples
2/3 cup white sugar
3 tbsp all purpose flour
2 tsp ground cinnamon
1 tsp lemon juice
2 tbsp milk
1/2 cup caramel sauce
1/2 cup chopped pecans

Directions

-Preheat oven to 375˚ F.
-Mix the brown sugar, melted butter and 1/3 cup flour in a small bowl. Set aside.
-Place apples in a large bowl. Add white sugar, 3 tbsp flour, cinnamon and lemon juice. Toss until apples are thoroughly covered.
-Spread the pecans on a cookie sheet and pop in the oven for 3-5 minutes to roast. Remove and let cool.
-Spoon half of the apple filling into the pastry-lined pie pan. Top with 1/4 cup caramel and sprinkle with a 1/4 cup chopped roasted pecans. Repeat process with remaining apples, caramel and pecans.
-Place top pastry over filling and seal well (this is important!). Cut or poke steam vents into the top crust (also important!) and lightly brush crust with milk or light cream. 
-Cover pie with foil and place on a baking sheet. Bake in preheated oven for 25 minutes. Remove foil from pie and bake for another 20 to 25 minutes, until crust is golden. Serve warm. 

My personal recommendation? Serve with a scoop of vanilla ice cream on the side and a small dollop of whipped cream on top. Trust me, your guests will be asking you for the recipe. 

–Lindsay Putnam