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    You are in: Home / Recipes / The Ultimate Crumb-Topped Deep-Dish Apple-Caramel Pie Recipe
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    The Ultimate Crumb-Topped Deep-Dish Apple-Caramel Pie

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    50 mins

    1 hr 30 mins

    tree luee dee's Note:

    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...

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    Serves: 16



    Units: US | Metric



    Crumb Topping


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

    Browse Our Top Pies and Tarts Recipes

    Ratings & Reviews:

    • on September 06, 2013


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 27, 2011


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for The Ultimate Crumb-Topped Deep-Dish Apple-Caramel Pie

    Serving Size: 1 (211 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 628.5
    Calories from Fat 259
    Total Fat 28.7 g
    Saturated Fat 10.0 g
    Cholesterol 40.1 mg
    Sodium 252.2 mg
    Total Carbohydrate 90.0 g
    Dietary Fiber 4.6 g
    Sugars 49.3 g
    Protein 6.3 g

    The following items or measurements are not included:

    candied ginger

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