Apple Pie + Pecans & Bourbon Caramel
Recipe type: Dessert
Serves: One 9” round pie
Makes one 9-10” round pie
  • 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
  • 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
  2. Preheat the oven to 375 degrees.
  3. 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.
  4. 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.
  5. 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.
  6. Divide the dough in half, wrap up one half and set aside.
  7. 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.
  8. 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.
  9. Roll the other half of the dough into a circle as large as your pie dish in between two sheets of parchment paper.
  10. Place both of the crusts in the fridge and make the pie filling
  12. 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.
  13. 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.
  14. Use the chilled circle of dough to cover the pie in any manner desired.
  15. Preheat the oven to 375 degrees. Brush the top of the pie crust with the beaten egg.
  16. Cover the top of the pie in a layer of tin foil - this will prevent the crust from browning too soon.
  17. 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.
  18. Let cool to warm and serve in slices with remaining bourbon caramel and vanilla ice cream.
Recipe by The Kitchen McCabe at