Ingredients
Dough for single-crust pie7 cups sliced peeled tart apples (about 6 medium)1 teaspoon lemon juice1 teaspoon vanilla extract3/4 cup chopped pecans1/3 cup packed brown sugar3 tablespoons sugar4 teaspoons ground cinnamon1 tablespoon cornstarch1/4 cup caramel topping, room temperature3 tablespoons butter, meltedSTREUSEL TOPPING:3/4 cup all-purpose flour1/4 cup sugar6 tablespoons cold butter, cubed2/3 cup chopped pecans1/4 cup caramel topping, room temperature Whipped cream, optional
Preparation
Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
In a large bowl, toss apples with lemon juice and vanilla. Mix pecans, sugars, cinnamon and cornstarch; add to apples and toss to combine.
Spread caramel topping onto bottom of crust. Fill with apple mixture. Drizzle with butter.
For streusel topping, mix flour and sugar. Cut in butter until crumbly; stir in pecans. Sprinkle over filling.
Bake on a lower oven rack until filling is bubbly, 65-75 minutes. Drizzle with caramel topping. Cool on a wire rack. If desired, serve with whipped cream and additional caramel topping.
