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Apple Pecan Pie Recipe

4.8 from 102 reviews
  • Author: Emily
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Apple Pecan Pie combines tender, cinnamon-spiced apples with a rich, gooey pecan filling nestled in an all-butter pie crust. The pecans float to the top during baking, creating a beautifully textured surface with a deep caramel flavor. A perfect dessert for autumn or any time you crave a classic American pie with a nutty twist.

Ingredients

Units Scale

Pie Crust

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

Apple Filling

  • 2 medium apples (approx 3/4 lb or 237g), cored, peeled, and diced
  • 1/2 teaspoon cinnamon
  • 2 teaspoons (8g) granulated sugar
  • 1 tablespoon (8g) cornstarch

Pecan Pie Filling

  • 1/4 cup (50g) granulated sugar
  • 3 large eggs
  • 1 cup (237ml) dark corn syrup
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter, melted
  • 1 1/2 cups (155g) pecan halves

Instructions

  1. Prepare Oven and Pie Crust: Preheat your oven to 425°F. Place the pie crust in a 9-inch pie plate and crimp the edges as desired. Chill the crust in the refrigerator while preparing the filling.
  2. Soften Apples: Place diced apples in a microwave-safe bowl with a few tablespoons of water. Microwave for 2-3 minutes until they just start to soften. Drain apples very well and let them cool.
  3. Mix Pecan Filling: In a bowl, whisk together the eggs, dark corn syrup, ¼ cup granulated sugar, salt, and melted butter until fully combined and smooth.
  4. Assemble Apple Layer: Drain the cooled apples thoroughly to avoid a soggy pie. Toss them with the 2 teaspoons sugar, cinnamon, and cornstarch until evenly coated. Spread the apple mixture evenly into the chilled pie crust.
  5. Add Pecans: Arrange the pecan halves in a single flat layer on top of the apples, ensuring even coverage.
  6. Pour Pecan Filling: Slowly and carefully pour the corn syrup mixture over the pecans. The pecans will float and become coated, creating the distinctive top layer.
  7. Protect Crust Edges and Bake: Place the pie on a cookie sheet. Cover the edges with a pie crust shield or foil strips to prevent over-browning. Bake at 425°F for 15 minutes.
  8. Continue Baking: Reduce oven temperature to 350°F and bake 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 properly.
  10. Storage: Store leftovers in the refrigerator or freeze for up to one month.

Notes

  • Do not skip the initial high-temperature baking as it ensures the crust is fully baked and crisp.
  • Ensure pecans are arranged in a single layer and coated with filling to prevent burning and to achieve the signature texture.
  • The pie will be slightly puffed, just a bit jiggly in the center and cracked around the edges when fully baked.
  • Drain the apples very well to avoid soggy crust and watery filling.
  • Use a pie crust shield or foil strips to protect the crust edges during baking for even browning.

Nutrition

  • Serving Size: 1 slice (1/12 of pie)
  • Calories: 317 kcal
  • Sugar: 30 g
  • Sodium: 166 mg
  • Fat: 17 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 50 mg

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