+
0 (0)

Category: Desserts

Babalu Caramel Pecan Apple Pie

Babalu Caramel Pecan Apple Pie
Los Angeles Times

Dear SOS: Several years ago you published a marvelous apple pie recipe. I think the name was Apple Pie Babalu. It has a pecan-caramel topping. Our friends and family love it. But--you guessed it--we can't find the recipe. Linda Neal ... Read more

Total time: 2 hours 35 minutes, plus 45 minutes chilling | Serves 8

Pie Crust

  • 3 cups flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold butter, cut into small pieces
  • 1/4 cup ice water

Step 1Grease a 9-inch pie pan and set aside.

Step 2Combine the flour, sugar and salt in a mixing bowl. Cut in the butter. Work the dough with your fingers or a pastry cutter to form coarse crumbs. Add the ice water and mix lightly until a stiff dough is formed. Shape the dough into a disk, cover and refrigerate until chilled, about 45 minutes.

Step 3Divide the dough in half. Roll out one half and place it over the pie pan, allowing the edges to hang over slightly from the rim. Roll out the other half, the top crust, and place it on wax paper. Refrigerate until ready to use.

Filling

  • 1 tablespoon lemon juice
  • 6 Granny Smith apples, peeled, cored and sliced
  • 1/4 cup flour
  • 1 1/4 cups sugar
  • 1 tablespoon cinnamon
  • 1 tablespoon butter, cut in 4 pieces

Step 1Heat the oven to 325 degrees.

Step 2Combine the lemon juice, apples, flour, sugar and cinnamon in a bowl. Mound the filling over the bottom crust. Dot with the butter. Top with the rolled top crust. Trim the edges and fold under and crimp. Cut a few slashes in the top crust for ventilation.

Step 3Place the pie on a baking sheet and bake until the crust is golden brown, 1 hour, 15 minutes to 1 hour, 30 minutes.

Caramel Topping

  • 1 cup sugar
  • 2 tablespoons light corn syrup
  • 1/2 cup whipping cream
  • 2 tablespoons cold butter, diced
  • 1 cup pecan halves

Step 1Combine the sugar and corn syrup in a saucepan. Stir constantly over high heat until the mixture dissolves and turns a rich caramel color, 8 to 10 minutes. Remove the pan from the heat and slowly stir in the whipping cream and butter until smooth.

Step 2Pour the Caramel Topping over the crust and cover with the pecans. Line the baking sheet with foil, return the pie to the sheet and bake until the nuts are toasted, another 10 minutes.

Each serving:
884 calories; 584 mg sodium; 84 mg cholesterol; 42 grams fat; 20 grams saturated fat; 124 grams carbohydrates; 9 grams protein; 4.85 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
Chocolate macarons
Blueberry martini jelly shots
Summertime Peach Pie With Crumb Top
A Veritable Pumpkin Pie