Best Apple Pecan Cream Pie Recipes

CARAMEL CINNAMON GRAHAM APPLE PIE WITH CARAMEL PECAN CREAM

Steps:

• Preheat oven to 375 degrees F.
• Crust:
• Mix flour and salt. Cut in shortening until mixture resembles course ground cornmeal. Add water 1 tablespoon at a time. Roll out 2/3 of dough for bottom crust and place into pie pan. 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.
• For topping: mix cracker crumbs, brown sugar and flour. Cut in butter until crumbly. Set aside.
• For filling: 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 additional 40 minutes or until apples 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 Cream Sauce.
• 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.

CARAMEL CINNAMON GRAHAM APPLE PIE WITH CARAMEL PECAN CREAM

Steps:

• Preheat oven to 375. Mix flour and salt. Cut in shortening until mixture resembles coarse ground cornmeal. Add water 1 Tbs at a time. Roll out 2/3 of dough for bottom crust and place into pie pan. 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. Topping: Mix cracker crumbs, brown sugar, and flour. Cut in butter until crumbly. Set aside. Filling: Combine apples, lemon juice, sugar, flour and cinnamon. Spoon apple filling into crust. Sprinkle cracker topping over apples. Slice 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 additional 40 minutes or until apples 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 Cream Sauce.

APPLE PECAN CREAM PIE

Steps:

• In a large bowl combine the apple pie filling, brown sugar and cinnamon; stir in pecans.
• Spread half of the mixture in the pie crust; refrigerate the remaining mixture.
• Place the milk and the half and half in a medium sized bowl; add the pudding mix.
• Beat with a wire whisk until well blended, about 1 to 2 minutes.
• Gently stir in the whipped topping.
• Spoon the pudding mixture over the apple mixture in the pie crust.
• Freeze for at least 2 hours before serving.
• Remove from freezer about 10 minutes before serving and garnish with reserved applie mixture and additional whipped topping.

SOUR CREAM APPLE PECAN PIE

Steps:

• Preheat oven to 425. Have ready a 9 inch pie plate and a cookie sheet. To make pastry: 1. In a food processor, pulse the flour and butter until mixture resembles coarse crumbs. Add sour cream and pulse just until mixture clumps together. Remove blade and then pastry. 2. Gather pastry into a ball, flatten into a 1/2 inch thick disk and wrap in waxed paper. Refrigerate while making topping and filling. To make topping: 3. Pulse flour and brown sugar together to mix. Add butter and pulse until mixture is crumbly. Add pecans and pulse until coarsely chopped. To make filling: 4. Mix sugar, flour, cinnamon, and nutmeg in a very large bowl. Add sour cream and lemon juice, stir to mix. Peel, quarter, and core apples. Cut crosswise into thin slices. Add to bowl and toss until evenly coated. 5. Roll out pastry on a lightly floured surface with a lightly floured rolling pin to a 12 inch circle. Line pie plate with pastry. Fold edge under and flute decoratively. 6. Spread Filling in pie shell, mounding apples in the center. Pat Topping evenly over the apples, forming a top "crust". 7. Place on cookie sheet and bake 15 minutes. Reduce oven temperature to 350 and and bake 45 minutes longer or until apples are tender when pierced. If topping browns too quickly, cover loosely with a sheet of foil. 8. Remove to wire rack and let cool about 3 hours. Serve warm or at room temperature.