A Really Easy Caramel Pecan Apple Pie Recipe You Might Want to Try
I mentioned yesterday that I baked a caramel pecan apple pie. We had some surplus homemade pastry dough and granny smith apples from the two granny smith apple pies I made on Thanksgiving, using my favorite apple pie recipe. I wanted to try something different, and needed to find another apple pie recipe that didn’t require a top crust as I had just enough to cover the bottom of a pie pan to use the leftovers. I began the search, ultimately settling upon a perfectly rated derivation from a publisher called Taste of Home. I was a bit wary at first because it called for pre-made pie shell and store-bought caramel but the first wasn’t applicable in this situation, and the second I was able to somewhat compromise by picking up the higher-priced Smucker’s Delight line that is almost identical to the homemade stuff both in ingredients and flavor.
Not only would it allow me to clear out my remaining ingredients, I figured I’d send it out to friends and family to get feedback on whether it should become a staple of the kitchen. Everyone was evenly divided. Half liked the normal, old-fashion latticework apple pie, the other half liked this ridiculously excessive, streusel-topped nutritional bomb that contained a grand total of – wait for it – 4,864 calories. Each pie, equal to 1/8th of the pie, comes in at 608 calories per slice. For a typical, grown adult that isn’t too bad given you are supposed to have 2,000 calories in a day, provided you’ve budgeted for it.
Personally, I like the other pie best but I have lost the ability to just bake one as there are family members demanding this be remade. This streusel topping is worth having in the recipe file by itself, though.