The winner of our Thanksgiving Pie Taste Test is Caramel Apple Pecan! Did you think it would be anything other than caramel apple? It’s such a classic fall flavor. Pecans add a great warmth and richness to any dish.
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We got this pie plate as a gift from Personal Creations. The pie plate is awesome! It’s heavy and deep. The pie crust cooked evenly and the apples were cooked through. The name is actually etched into the dish. It comes in 3 colors: red, blue, and green. I’m not receiving any compensation for this post, just the pie plate as a gift. They have tons of awesome stuff on their website. Check them out here: Personal Creations.
A few notes about the other flavors we tried:
- Although a great idea in theory, because apples and cheese are so good together…the cheddar apple pie with honey was not good at all. My favorite comment from one of our testers was that this flavor combination tasted like sweet macaroni and cheese. Ewww!
- The cranberry apple with cinnamon was a close runner up. It just needed a little more sugar.
- The apple and goat cheese was, to some of our testers, a pleasant surprise. (I never had any doubt 😉 ) The only critique was a little less goat cheese and more apple.
And now, the moment you’ve all been waiting for…
Caramel Apple Pecan Pie
- Your favorite pie crust (you will need a top and a bottom.)
- 2 Granny Smith apples
- 2 Fuji apples
- 25 caramels
- 1/2 cup pecans
- 4 tablespoons flour
- 3 tablespoons sugar
- 1/4 teaspoon cinnamon
- 1 pinch of salt
- 2 tablespoons butter, cold
- Milk and sugar for sprinkling on the top
- If you are working with homemade pie dough, roll it out and place it in a pie dish.
- Remove the skin from the apples and slice them into thin slices.
- Cut the caramels (carefully) into fourths, and sprinkle them onto the pie to cover equally.
- Add the apples, caramels, pecans, flour, sugar, cinnamon, and salt to a large mixing bowl and stir until well combined.
- Add the mixture to the pie.
- Cut up the butter and distribute evenly on top of the apple mixture.
- Top with the pie crust, and crimp the edges.
- Brush the top with about 1 tablespoon milk, and sprinkle with sugar.
- Bake for 35 – 45 minutes at 425.
- Remove from the oven and let cool for about 1-2 hours to let the juices redistribute throughout the pie.