Caramel Pecan Apple Pie

I made a luscious upside-down style pie where a buttery pecan and caramel layer becomes the base once flipped, and stacked above it are tender cinnamon-spiced apples, all encased in a flaky homemade crust.

Why You’ll Love This Recipe

I fell in love with this pie because it brings together three classic favorites—apple, pecan, and caramel—into one showstopper dessert. The dramatic flip (inverting the pie so the caramel pecan layer becomes the top) elevates its presentation, and the combination of textures—from crunchy pecans to soft apples to crisp crust—makes every bite exciting. It’s an impressive dessert to serve for special occasions, yet still something I can manage at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crust:
– 2 ½ cups all-purpose flour
– ½ teaspoon salt
– 1 cup cold shortening
– 6 tablespoons ice water (or as needed)

Filling:
– ½ cup unsalted butter
– 3 tablespoons all-purpose flour
– ½ cup white sugar
– ½ cup packed brown sugar
– ¼ cup water
– 2 teaspoons vanilla extract
– 1 teaspoon ground cinnamon
– 1 pinch ground nutmeg

Caramel-Pecan Layer & Apples:
– ⅓ cup butter
– ½ cup firmly packed brown sugar
– 1 cup chopped pecans
– 8 Granny Smith apples, peeled, cored, and thinly sliced

Directions

1. In a bowl, whisk together the flour and salt for the crust. Cut in the cold shortening using two knives or a pastry blender until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time, tossing as I go, until the dough just comes together. Don’t add more water than needed. Divide the dough in half, shape into two balls, wrap in plastic, and refrigerate at least 30 minutes.

2. Preheat the oven to 350 °F (175 °C). Line a 9-inch pie plate with wax paper, and also prepare a baking sheet lined with foil (for catching drips).

3. In a saucepan over medium heat, melt ½ cup butter. Stir in 3 tablespoons flour to form a paste. Then mix in white sugar, ½ cup brown sugar, ¼ cup water, vanilla extract, cinnamon, and nutmeg. Bring to a boil, then reduce heat and simmer until the mixture thickens slightly (about 3 minutes).

4. In a separate saucepan over low heat, melt ⅓ cup butter and whisk in ½ cup brown sugar until smooth (about 2 minutes). Stir in the pecans and spread this pecan-caramel mixture evenly in the bottom of the wax-paper lined pie plate.

5. Roll out one dough ball and place it over the pecan layer. Toss the apple slices with the filling mixture, then pour them into the pie plate over the pecans. Roll out the second dough ball and place it over the apple layer. Crimp the edges of the top and bottom crust together, and cut a few small slits in the top crust for venting. Place the pie plate on the prepared baking sheet.

6. Bake for about 1 hour, or until the crust is golden brown.

7. Remove from oven and let cool for 5 to 10 minutes. Then place a serving plate gently over the pie and carefully flip it so the pecan-caramel layer is on top. Peel off the wax paper. Allow to cool at least 1 hour before serving.

Servings And Timing

This recipe yields 8 servings (one 9-inch pie).
Prep time is about 45 minutes (not including chilling time for dough).
Cook time is about 1 hour.
Additional (assembly, cooling, flipping) adds roughly 2 hours 5 minutes, making the total time about 3 hours 55 minutes.

Variations

• I sometimes substitute part or all of the shortening in the crust with cold butter to get more buttery flavor.

• Instead of Granny Smith apples, I might mix in a softer apple variety (like Gala or Fuji) for a bit more sweetness.

• For a nuttier twist, I could add walnuts or almonds along with pecans.

• I may drizzle salted caramel sauce on top after flipping for extra indulgence.

• To simplify, I occasionally use a store-bought pie crust instead of making it from scratch.

Storage/Reheating

I store leftover pie covered, either at room temperature for one day or in the refrigerator for up to 3 days. To reheat, I gently warm slices in a low oven (about 300 °F / 150 °C) for 10–15 minutes so the caramel softens but the crust doesn’t get soggy.

FAQs

1. How Far Ahead Can I Make This Pie?

I can assemble the pie (through step 5) the night before, refrigerate it (wrapped), and then bake and flip it the next day. Just be sure the crust is well chilled before baking.

2. What Type Of Apples Work Best?

I prefer using tart, firm apples like Granny Smith so they hold their shape under baking. But I also sometimes mix a milder apple variety for balance.

3. What If I Can’t Flip The Pie Successfully?

If flipping is too risky, I serve it right side up. It won’t have the upside-down effect, but it will still taste delicious. I just omit the wax paper and place the pecan layer on top before baking.

4. Can I Reduce The Sugar Or Fat?

I can experiment by reducing the brown or white sugar slightly or cutting back on butter, but it may affect the set and flavor. Also, using leaner crust fat may make the crust less flaky.

5. Can I Freeze This Pie?

Yes, I can freeze the unbaked pie (wrapped well) for up to 1 month. When ready, I bake it from frozen, adding a few extra minutes to the bake time. After baked, I don’t usually refreeze it.

Conclusion

This Caramel Pecan Apple Pie is one of my favorite statement desserts—rich, layered, and dramatic. It takes time and attention, but the payoff is worth it when it lands on the table, flipped over with glossy pecans on top and tender spiced apples beneath. Whether for a holiday gathering or a weekend indulgence, I love serving this to delight both the eyes and the palate.