The Ultimate Crumb-Topped Deep-Dish Apple-Caramel Pie

Total Time
2hrs 20mins
Prep 50 mins
Cook 1 hr 30 mins

Phew....that's a long name. Anyway, I have had this clipping from a Woman's World magazine forever! The picture is just stunning and I can't wait to try it. It look decadent, professional and oh, so yummy. If someone tries this before I do, please let me know...

Ingredients Nutrition


  1. Preheat oven to 400 degrees.
  2. Spread pecans on ungreased baking sheet. Bake until lightly browned, 2-3 minutes; cool.
  3. CRUST: Coat bottom and inside of a 9" springform pan with cooking spray.
  4. In food processor process 1 cup pecans until fnely ground (or finely chop with a knife.)
  5. At medium-low speed beat flour into refrigerated sugar cookie dough until combined.
  6. Stir in ground pecans.
  7. Press dough onto side and bottom of pan, creating scant 1/4 inch thick crust; refrigerate 20 minutes.
  8. Reduce oven temperature to 350 degrees.
  9. Bake crust 15 minutes or until lightly browned.
  10. FILLING: Toss apples with sugar, flour, ginger, cinnamon and remaining pecans; spoon into pan.
  11. Sprinkle with chopped caramels.
  12. Cover tightly with foil.
  13. Bake for 45 minutes.
  14. CRUMB TOPPING: Meanwhile, at low speed combine flour, sugars, and cinnamon.
  15. Increase speed to medium gradually add butter and vanilla, beating until wet crumbs form.
  16. Remove pie from oven, uncover.
  17. Using hands press tablespoonfuls of crumb mixture toether to form large crumbs; place over filling, covering entire surface.
  18. Bake, uncovered for 45 minutes or untill lightly browned.
  19. Cool on rack; remove side from pan.
  20. Stir together confectioners' sugar and 4 teaspoons water until smooth.
  21. Transfer to plastic food storage bag; snip 1 corner; drizzle over crumbs.
Most Helpful

I made this for Bunko years ago and everyone loved it...I had added less ginger (just because I don't like it in my apple pies) and used a pecan tart crust - it was amazing.<br/>Then I promptly lost the recipe and searched forever for glad I found it again. Can't wait to make it this weekend!!! It is wonderful!

Delinda R. September 06, 2013

This recipe sounded so good so I tried it for the holidays. There are two problems with it. The ginger flavor is very strong and I think I would leave it out next time. Also, the crust turns out very hard and difficult to cut or eat. I think this is because it is baked more than once. I'm not sure how to alleviate this problem.

corliss December 27, 2011