Recipe courtesy of David Armes

Caramel Cinnamon Graham Apple Pie with Caramel Pecan Cream

  • Level: Intermediate
  • Yield: 1 (9-inch) pie, 8 to 10 servings
  • Total: 1 hr 45 min
  • Prep: 45 min
  • Cook: 1 hr



2 cups all-purpose flour

1/2 teaspoon salt

2/3 cup shortening

6 tablespoons ice cold water


2/3 cup crushed cinnamon graham crackers

1/4 cup packed brown sugar

3 tablespoon all-purpose flour

1/3 cup butter

Apple Filling:

6 to 8 apples, peeled and sliced, about 5 cups

1 1/2 teaspoons lemon juice

1 cup sugar

6 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

Egg Wash:

1 egg, beaten with 1 tablespoon water


1/4 cup Caramel Butterscotch Ice Cream Topping

Caramel Pecan Whipped Cream, recipe follows

Caramel Pecan Whipped Cream:

1 cup whipping cream

1/3 cup sugar

1/2 cup Caramel Butterscotch Ice Cream Topping

1/3 cup pecans, processed very fine


  1. Preheat oven to 375 degrees F.
  2. Crust:
  3. Mix flour and salt. Cut in shortening until mixture resembles course ground cornmeal. Add water 1 tablespoon at a time. Roll out 2/3 of dough for bottom crust and place into pie pan. Roll out last 1/3 of dough and cut into strips for lattice top crust. On parchment paper or cookie sheet, weave the strips to form lattice. Set aside.
  4. For topping: mix cracker crumbs, brown sugar and flour. Cut in butter until crumbly. Set aside.
  5. For filling: combine apples, lemon juice, sugar, flour, and cinnamon. Spoon apple filling into crust.
  6. Sprinkle cracker topping over apples.
  7. Slide lattice crust over top of pie. Fold edges of bottom crust over ends of lattice crust, pressing to seal. Brush lattice strips with egg wash.
  8. Fold foil strips around edges of crust and bake for 15 minutes. Remove foil and continue baking for an additional 40 minutes or until apples are bubbling and crust is browned. While still hot, drizzle pie with Caramel Butterscotch Ice Cream Topping. Cool the pie before serving. Top with Caramel Pecan Cream Sauce.

Caramel Pecan Whipped Cream:

  1. Pour whipping cream into a deep bowl. With electric mixer, whip the cream on high, adding sugar a little at a time. When the cream is whipped, continue to beat on medium, while you add the caramel. Fold in pecans. (The cream will reduce a bit, giving you a smooth, creamy sauce to pour over the pie.) Refrigerate before serving over the pie.
Let's Get Cooking!

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38 Reviews


This is an awesome pie & whipped cream recipe! I did use frozen pie shell since I didn't have time to do it from scratch. 2 tips though. First the recipe calls for way to many apples. I used Granny Smith & Honeycrisp. Since I had never used the recipe before I bought 4 of each which ended up enough for 2 pies. With the whipped cream if you whip it to a rather firm consistency before adding the butterscotch caramel sauce you can have a nice firm topping instead of a sauce. This is also nice as the whipped cream will keep it's consistency for days so you have it for any left over pie.

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