Caramel-Pecan Apple Pie

• Pastry for single-crust pie (9 inches)
• 7 cups sliced peeled tart apples (about 6 medium)
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 3/4 cup chopped pecans
• 1/3 cup packed brown sugar
• 3 tablespoons sugar
• 4 teaspoons ground cinnamon
• 1 tablespoon cornstarch
• 1/4 cup caramel topping, room temperature
• 3 tablespoons butter, melted
• 3/4 cup all-purpose flour
• 1/4 cup sugar
• 6 tablespoons cold butter, cubed
• 2/3 cup chopped pecans
• 1/4 cup caramel topping, room temperature
• Whipped cream and additional caramel topping, optional

1. Preheat oven to 350u0b0. On a lightly floured surface, roll crust 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 until ready to fill.
2. In a large bowl, toss apples with lemon juice and vanilla. Mix pecans, sugars, cinnamon and cornstarch; add to apples and toss to combine.
3. Spread caramel topping onto bottom of crust. Fill with apple mixture. Drizzle with butter.
4. For streusel topping, mix flour and sugar. Cut in butter until crumbly; stir in pecans. Sprinkle over filling.
5. 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.

pastry, apples, lemon juice, vanilla, pecans, brown sugar, sugar, ground cinnamon, cornstarch, caramel topping, butter, flour, sugar, cold butter, pecans, caramel topping, cream

Taken from www.tasteofhome.com/recipes/caramel-pecan-apple-pie/ (may not work)