Caramel Apple Pecan Pie

Classic apple pie meets caramel candy. Chopped caramel squares are tossed right into the filling with sliced McIntosh apples and pecans, then baked under a double crust until everything melts into a gooey, sticky, nutty filling.

The caramels melt during baking and weave through the apple slices, creating pockets of buttery caramel sauce throughout the pie. No need to make caramel from scratch. The candy squares do all the work in the oven.

McIntosh apples break down more than firmer varieties, which is actually what you want here. They soften into a saucy texture that blends with the melted caramel, while the pecans add crunch to keep it interesting.

Brush the top crust with milk and sprinkle with sugar before baking for a golden, sparkly finish. Serve slices slightly warm so the caramel stays soft and stretchy.

Kitchen Tips

• Chop the caramels coarsely so they melt into distinct pools rather than disappearing completely into the filling.
• Toss the apples with the flour before adding to the shell. The flour absorbs excess juice and prevents a soggy bottom crust.
• Cut generous slits in the top crust. This pie produces a lot of steam from the apples and melting caramels, and trapped steam means a soggy top.
• Place the pie on a baking sheet in the oven. Caramel can bubble over and drip, and cleaning caramelized sugar off an oven floor is no fun.

Variations

• Use Granny Smith apples for a tarter filling that contrasts the sweet caramel more sharply.
• Drizzle extra caramel sauce over each warm slice before serving.
• Add a scoop of vanilla ice cream or a dollop of whipped cream on top.