Apple Pecan Pie Topped with Whipped Cream & Caramel Drizzle Recipe

Name: Apple Pecan Pie Topped with Whipped Cream & Caramel Drizzle
Total time: 90 min
Yield: 6
Ingredients: 500 g Pie pastry; 1 kg Granny Smith apples, peeled, cored, and sliced; 100 g Pecans, roughly chopped; 2 tbsp Lemon juice; 250 g Caster sugar; 2 tbsp All-purpose flour; 1 tsp Ground cinnamon; 2 tbsp Unsalted butter, cold and diced; 300 ml Double cream

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

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.