*This Apple Pie + Pecans & Bourbon Caramel is a textural take on a classic Apple pie
Apple pie is a classic, and every year I am looking for ways to shake it up a little.
This year‘s version: featuring Caramel Bourbon and Pecans
Bourbon changes the flavor profile of the maple-based caramel sauce, and pecans at a nice texture. Really, I am not a huge fan of nuts in pies, but when there’s caramel involved it just seems to work.
I opted to make a sort of open face pie, but you can decorate the top how you like, whether that’s doing the same, or covering the whole pie in crust.
You’ll want to use an apple like a granny Smith or other Apple that is going to hold it’s shape well, especially if you are going for this open face look. Granny Smith’s will not break down as much as other apples so that you get to see those pretty slices, even after it’s baked.
By the way, using a homemade caramel sauce in this recipe is totally optional. If you aren’t feeling up to making your own, a jarred variety will work just fine.
More seasonal pies:
Click here to find the Bourbon Caramel Sauce recipe
Apple Pie + Pecans & Bourbon Caramel
Makes one 9-10” round pie
Author: Kayley
Recipe type: Dessert
Serves: One 9” round pie
Ingredients
- FOR THE CRUST:
- 2½ cups White Whole Wheat Flour or all-purpose Flour
- 3 tablespoons fine Cane Sugar
- ¼ teaspoon Sea Salt
- ¼ cup Shortening
- 12 tablespoons (1½ sticks) Butter, cold and cut into small cubes
- ¼ cup + Ice Water
- 1 Egg, beaten
- FOR THE APPLE FILLING:
- 6 large Granny Smith or other firm Apples, peeled, cored, and cut into ½” thick slices
- 4 tablespoons cornstarch
- 1 teaspoon Vanilla
- ½ cup Pecan Halves
- 1 recipe Bourbon Caramel Sauce
Instructions
- FOR THE CRUST:
- Preheat the oven to 375 degrees.
- Place the flour, sugar, and salt in the bowl of a food processor fitted with an 's' blade. Pulse the mixture a few times until blended together.
- Add the shortening to the food processor and pulse once. Add the cubes of butter, one at a time, pulsing a few times after the addition of each cube.
- With the processor running, drizzle in the ice water until the mixture starts to form into large clumps. Do not add too much water. Dough should not be sticky or wet, but should come together to form a nice dough.
- Divide the dough in half, wrap up one half and set aside.
- Roll the other half of dough into a ball and place in between two sheets of parchment paper. Roll to a circle that is 1½-2 inches larger in circumference than your pie dish.
- Place the sheet of dough over the top of your pie dish and remove parchment paper. Press the dough in to fit the bottom and sides of the dish. There should be a little bit of dough left hanging over the edges. Trim dough around the edge of the pie.
- Roll the other half of the dough into a circle as large as your pie dish in between two sheets of parchment paper.
- Place both of the crusts in the fridge and make the pie filling
- FOR THE APPLE FILLING:
- Place apple slices in a large bowl along with the cornstarch and vanilla. Toss until well coated. Add ¾ up of the bourbon caramel to the apples, along with the pecans and toss until all slices are coated.
- Spoon the apple mixture into the dough covered pie dish, scraping the bowl and making sure that all the sauce makes it into the pie, as well.
- Use the chilled circle of dough to cover the pie in any manner desired.
- Preheat the oven to 375 degrees. Brush the top of the pie crust with the beaten egg.
- Cover the top of the pie in a layer of tin foil - this will prevent the crust from browning too soon.
- Bake the pie in the preheated oven for 45 minutes. At the end of 45 minutes, remove the tin foil from the pie. Place the pie back in the oven and cook for another 15 minutes, or until crust is browned and filling is bubbling.
- Let cool to warm and serve in slices with remaining bourbon caramel and vanilla ice cream.
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