Apple Pecan Pie Topped with Whipped Cream & Caramel Drizzle Recipe
This mouth-wateringly good apple pecan pie is topped off with a dollop of whipped cream and generously drizzled with caramel. Perfect for any special occasion or weekend treat.
medium
01:30
6
METHOD
Step 1.
First, preheat the oven to 190°C (170°C fan) mark 5. Roll out half the pastry and use it to line a 20cm pie dish, then set aside.Step 2.
In a large mixing bowl, combine the apples, pecans, and lemon juice. Then, in a separate bowl, mix together 200g of the caster sugar, 2 tbsp flour and the cinnamon until well combined. Stir this into the apple and pecan mixture.Step 3.
Pour the apple and pecan mixture into the lined pie dish. Dot with 1 tbsp of diced butter.Step 4.
Roll out the remaining pastry to form the pie lid. Moisten the rim of the pie base with water, then lay the pastry lid on top. Press the edges together to seal and trim any excess pastry.Step 5.
Bake in the preheated oven for about 1 hr, or until the apples are tender and the pastry is golden.Step 6.
While the pie is baking, prepare the caramel and whipped cream. In a small saucepan, heat the remaining caster sugar slowly until it melts and turns a caramel colour. Pour in half the double cream and stir until smooth. Let cool.Step 7.
Whip the remaining double cream until it forms soft peaks.Step 8.
Once the pie has cooled slightly, slice and then serve with the whipped cream and a drizzle of caramel sauce on top.
INGREDIENTS
500 gPie pastry
1 kgGranny Smith apples, peeled, cored, and sliced
100 gPecans, roughly chopped
2 tbspLemon juice
250 gCaster sugar
2 tbspAll-purpose flour
1 tspGround cinnamon
2 tbspUnsalted butter, cold and diced
300 mlDouble cream
Share this:
