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Apple Pecan Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 108 reviews
  • Author: Lauren
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Apple Pecan Pie combines tender, cinnamon-spiced apples with a rich, gooey pecan filling atop a buttery, flaky pie crust. The pie bakes to golden perfection with a crisp crust and a slightly puffed, crackled top, offering a delightful balance of fruity and nutty flavors in every slice. Perfect for fall gatherings or a comforting dessert any time of year.

Ingredients

Scale

Pie Crust

  • 1 all butter pie crust (homemade or store-bought)

Apple Filling

  • 2 medium apples (approx ¾ lb or 237g), cored, peeled, and diced
  • ½ teaspoon cinnamon
  • 2 teaspoons (8g) granulated sugar
  • 1 tablespoon (8g) cornstarch

Pecan Pie Filling

  • ¼ cup (50g) granulated sugar
  • 3 large eggs
  • 1 cup (237ml) dark corn syrup
  • ¼ teaspoon salt
  • 4 tablespoons unsalted butter, melted
  • 1 ½ cups (155g) pecan halves

Instructions

  1. Preheat the Oven: Preheat your oven to 425°F (218°C) to prepare for baking the pie.
  2. Prepare the Pie Crust: Place your pie crust into a 9-inch pie plate and crimp the edges as desired. Chill the pie crust in the refrigerator until you’re ready to fill it and bake.
  3. Soften the Apples: Place the diced apples in a microwave-safe bowl with a few tablespoons of water. Heat for 2-3 minutes until the apples just start to soften. Drain them very well and allow to cool while you prepare the pecan pie filling.
  4. Make the Pecan Pie Mixture: In a mixing bowl, whisk together the eggs, dark corn syrup, ¼ cup sugar, salt, and melted butter until fully combined.
  5. Assemble the Pie: Drain the softened apples thoroughly to avoid sogginess. Toss them with the cinnamon, cornstarch, and 2 teaspoons sugar until evenly coated. Spread the apple mixture evenly in the bottom of the chilled pie crust.
  6. Add Pecans and Pour Filling: Arrange the pecan halves in a single flat layer over the apples. Slowly and carefully pour the corn syrup mixture over the pecans; this will cause them to float to the top.
  7. Protect the Pie Crust Edges: Place the pie on a cookie sheet. Cover the pie crust edges with a pie crust shield or aluminum foil strips to prevent over-browning during baking.
  8. Bake the Pie: Bake the pie at 425°F for 15 minutes to set the crust, then reduce the oven temperature to 350°F (177°C) and continue baking for an additional 35-45 minutes. The pie is done when the top is puffed, slightly cracked, and the crust is golden brown.
  9. Cool and Serve: Allow the pie to cool completely before slicing to let the filling set. Store leftover pie in the refrigerator or freeze for up to one month.

Notes

  • Do not skip the initial high-temperature bake at 425°F; it ensures the crust is thoroughly cooked and crisp.
  • Make sure the pecans form a single layer and are completely coated in the filling to prevent burning and allow even cooking.
  • The finished pie will be slightly puffed, a little jiggly in the center, and have slight cracks around the edges when fully baked.

Nutrition

  • Serving Size: 1 slice
  • Calories: 317
  • Sugar: 30g
  • Sodium: 166mg
  • Fat: 17g
  • Saturated Fat: 4g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 50mg

Find it online: https://tastyrates.com/apple-pecan-pie-recipe/