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Makeover Caramel-Pecan Apple Pie

I lost 120 pounds and want my favorite pie to fit my new eating habits. This version better suits a healthy lifestyle and still delivers out-of-this-world taste. —Ronda Davis, King, North Carolina
  • Total Time
    Prep: 45 min. Bake: 55 min. + cooling
  • Makes
    8 servings


  • 1 sheet refrigerated pie crust
  • 7 cups sliced peeled tart apples
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 cup finely chopped pecans
  • 1/4 cup packed brown sugar
  • 2 tablespoons sugar
  • 4-1/2 teaspoons ground cinnamon
  • 1 tablespoon cornstarch
  • 2 tablespoons all-purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons cold butter
  • 1/4 cup finely chopped pecans
  • 1/4 cup caramel ice cream topping, room temperature


  • Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing filling.
  • In a large bowl, toss apples with lemon juice and vanilla. Combine pecans, sugars, cinnamon and cornstarch; add to apple mixture and toss to coat. Pour into crust.
  • In a small bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over filling.
  • Bake until filling is bubbly and topping is browned, 55-60 minutes. Immediately drizzle with caramel topping. Cool on a wire rack.
Nutrition Facts
1 piece: 328 calories, 15g fat (5g saturated fat), 13mg cholesterol, 160mg sodium, 49g carbohydrate (30g sugars, 3g fiber), 2g protein.

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