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Caramel Cinnamon Graham Apple Pie with Caramel Pecan Cream

Submitted by: JustRightMenus


I have never gotten so many compliments on a pie as with this one.

I usually make very simple apple pies - apples w/ a bit of spice inside pie crust. That it. But this one? It's well worth the extra time and effort.

Servings: 10

Categories: apple, dessert, pie

From the kitchen of:

Food Network



2 c. all-purpose flour

1/2 tsp salt

2/3 c. shortening

6 TB ice-cold water


2/3 c. crushed cinnamon graham crackers

1/2 c. packed brown sugar

3 TB all-purpose flour

1/3 c. butter


Apple Filling

6 to 8 apples, peeled, cored, and sliced (about 5 cups)

1 1/2 tsp lemon juice

1 c. sugar

6 TB all-purpose flour

1/2 tsp. ground cinnamon


Egg Wash

1 egg, beaten

1 TB water



1/4 c. caramel butterscotch ice cream topping


Caramel Pecan Whipped Cream

1 c. whipping cream

1/3 c. powdered sugar

1/2 c. caramel butterscotch ice cream topping

1/3 c. pecans, processed very fine


Preheat oven to 375°



Mix flour and salt.

Cut in shortening until mixture resembles coarse ground cornmeal.

Add water 1 TB at a time.

Roll out 2/3 of dough for bottom crust and place into pie pan. Trim the crust, leaving 1" hanging over the side. Once you put the lattice top on, this edge will fold over on top.

Roll out last 1/3 of dough and cut into strips for lattice-top crust.

On parchment paper or cookie sheet, weave the strips to form lattice. Set aside.


Mix cracker crumbs, brown sugar, and flour.

Cut in butter until crumbly.

Set aside.


Combine apples, lemon juice, sugar, flour, and cinnamon.

Spoon apple filling into crust.


Sprinkle cracker topping over apples.

Slide lattice crust over top of pie. Fold edges of bottom crust over ends of lattice crust, pressing to seal.

Brush lattice strips with egg wash.

Fold foil strips around edges of crust and bake for 15 minutes.

Remove foil and continue baking for an aditional 40 minutes or until aplpes are bubbling and crust is browned.

While still hot, drizzle pie with caramel butterscotch ice cream topping.

Cool the pie before serving. Top with Caramel Pecan Whipped Cream.

Caramel Pecan Whipped Cream

Pour whipping cream into a deep bowl. With electric mixer, whip the cream on high, adding sugar a little at a time.

When the cream is whipped, continue to beat on medium, while you add the caramel.

Fold in pecans.

The cream will reduce a bit, giving you a smooth, creamy sauce to pour over the pie.

Refrigerate before serving over the pie.