Caramel Apple Pecan Pie

This is good. Real good.

Caramel Apple Pecan Pie
(from “Pie” by Ken Haedrich)

Pie Crust of your choice (Our favorite)
12 caramels, each quartered-48 pieces

Filling:
7 cups peeled, cored, sliced apples (I used 1/2 golden delicious and 1/2 granny smith)
1/2 c. firmly packed light brown sugar
1 T. lemon juice
2 T. granulated sugar
1 T. cornstarch
1/2 t. ground cinnamon
1 t. vanilla extract

Topping:
3/4 c. all purpose flour
3/4 c. pecan halves
1/2 c. granulated sugar
1/4 t. salt
6 T. cold unsalted butter cut into 1/4 inch pieces

Caramel and garnish:
3 T. unsalted butter cut into pieces
1 T. water
36 caramels
Large handful of pecan halves
1/2 c. chopped pecans

Prepare crust and place in 9.5” pie pan
Sprinkle with 12 caramel pieces and keep cool (fridge) while preparing the filling

Combine apples, brown sugar and lemon juice in a large bowl, mix and set aside for 10 minutes to juice. Mix sugar, cornstarch and cinnamon together and stir into apples along with vanilla. Scrape into crust and bake for 30 minutes at 400F.

Make crumb topping by combining flour, pecans, sugar and salt in food processor. Pulse processor a few times, add butter and mix again until in fine crumbs. Refrigerate until ready to use.

Remove pie from oven and reduce temp to 375F. Dump the crumbs in the center of the pie and spread evenly. Tamp them down lightly. Return to oven. Bake until juices bubble thickly around the edge, 30-40 minutes. You may have to cover edge of crust with loose aluminum foil to keep from getting too dark.

Remove from oven. Let cool for about an hour. Prepare the caramel by combining the remaining caramel quarters, butter and water and melt in a double boiler of barely simmering water. This may take 10+ minutes. When melted whisk until smooth and drizzle over the pie. Press in pecan halves and sprinkle with chopped pecans. Let cool.