Mile High Carmel Apple Pecan Pie

Aug 16, 2019 | Desserts, Recipes

We’ve never seen a pie so out of this world! This culinary feat holds a whopping 18-20 apples and will satisfy a hungry crowd!

Pie Crust – Make 2 separate pie crust recipes for this oversize pie


  • 2 cups flour
  • 1 tsp. salt
  • 2/3 cup butter flavored Crisco
  • 1 Traders Point Pasture Raised Egg
  • 5-6 Tbsp. ice water


In a large bowl combine flour and salt. Cut flour into butter flavored Crisco till mixture resembles a course meal. Add the Traders Point Pasture Raised Egg and enough water to make a stiff dough. Knead slightly together. Chill dough 3 to 24 hours before using. 1/3 of the total pie crust will be used for the bottom crust, 2/3 of the pie dough will be used for the top crust.

Pie filling:


  • 14 cups of peeled and thinly sliced Granny Smith apples (18-20 apples)
  • 1 cup sugar
  • 1/4 cup flour
  • 1 tsp. cinnamon
  • 1/8 tsp. of salt
  • 1 cup Dillman Farm Apple Butter Spread
  • 1 tbsp. of butter
  • 1 tbsp. sugar
  • 1/4 cup milk


Roll out the 1/3 pie crust to fit the bottom of a 9 inch deep dish pie pan. Roll out the 2/3 pie crust to fit the top crust of this mile high pie. Combine apples, sugar, flour, cinnamon, and salt. Mound or layer apples using a small deep mixing bowl as a mold. Alternate¼ cup of Dillman Farm Apple Butter between apples. Continue to build the apple mound adding additional apple butter between layers. Invert filled bowl into a deep dish pie crust. Dot apples with butter. Cover mounded apples with top crust, moisten, seal and flute edges tightly.

Brush top crust with a small amount of milk and sugar mixed together. Poke crust to allow steam to escape.

Bake at 450 degrees for 15 minutes, then reduce heat to 350 degrees and bake for one hour until crust is golden brown.

Carmel Pecan Topping:


  • 1 1/2 cups melted caramel (21 oz.)
  • 1/2 cup chopped pecans
  • 2 Tbsp. evaporated milk


Melt ingredients completely in microwave. Add evaporated milk and stir until smooth consistency. Add chopped pecans and stir. Spread over pie starting at base and working up. Cover the entire pie. Set aside and allow caramel to set up and cool.

Serving Tips:

When cutting this pie, you will have the best results by using a serrated edge knife to cut through all the layers. This pie is guaranteed to be a crowd pleaser! Best served with homemade vanilla ice cream. Let’s make that too!

Hoosier Homemade Old Fashioned Vanilla Ice Cream


  • 4 cups Traderspoint Creamery 100% Grass-fed Organic whole milk
  • 2 3/4 cups granulated sugar
  • ¾ tsp.salt
  • 3 cups half and half
  • 2 tbsp. vanilla extract 5 cups whipping cream
  • 10 oz. jar of Best Boy Caramel Sauce – topping for ice cream
  • 20 lb. bag of ice
  • 1 box ice cream maker salt


In a pan over medium heat, scald 4 cups Traderspoint Creamery Whole Milk until bubbles form around the edge. Remove from heat. Add in 2-3/4 cups sugar and¾tsp. salt. Stir until dissolved. Stir in 3 cups half and half, 2 tbsp. vanilla, and 5 cups whipping cream. Cover and refrigerate 30 minutes. Pour the mixture into an ice cream maker. Pack the outside of the container with ice and sprinkle liberally with ice cream salt in layers with the ice as you fill in around the container. Crank your ice cream maker (if you have a hand crank model) 20-25 minutes (roughly) until the handle becomes very stiff and difficult to turn.

You are now ready to serve with Mile High Caramel Apple Pecan pie. Be sure to top your ice cream with Best Boy Caramel sauce.

Submitted by: Lorrie Wilson
Indiana Grown Culinary Creations Contest