I’m so excited to share this Apple Pecan Pie Recipe with you because it’s quickly become one of my go-to desserts for cozy fall nights and family gatherings. The combination of tender, cinnamon-spiced apples nestled beneath a layer of rich, gooey pecan topping is pure magic in a slice. You’ll find that this pie strikes the perfect balance between fruity and nutty, with a buttery crust that brings it all together beautifully.
When I first tried this recipe, I was amazed at how the pecan topping floats on the filling, creating that classic pecan pie look but with an extra layer of apple goodness beneath. Whether you’re serving it at Thanksgiving, a weekend get-together, or just craving a special treat, this Apple Pecan Pie Recipe will definitely impress — and it’s easier to make than you might think, too!
Why You’ll Love This Recipe
- Perfect Flavor Combo: The sweet apples and toasted pecans complement each other beautifully for a unique twist on classic pecan pie.
- Simple Yet Impressive: You don’t need to be an expert baker to nail this pie, making it perfect for home cooks of all levels.
- Great for Any Occasion: Whether it’s a holiday, dinner party, or just a cozy night in, this Apple Pecan Pie Recipe fits right in.
- Make-Ahead Friendly: You can prepare it in advance and store or freeze it, so it’s ready whenever you are.
Ingredients You’ll Need
The ingredients in this Apple Pecan Pie Recipe work harmoniously to deliver delicious flavor and texture. I love using tart cooking apples for brightness, and pecan halves that toast up beautifully in the oven.
- All butter pie crust: Using a buttery crust makes a huge difference — either homemade or a good store-bought crust will do.
- Apples: I recommend firm varieties like Granny Smith for that nice tart balance.
- Cinnamon: Adds warm spice that complements the apples naturally.
- Granulated sugar: Used both in the apple mixture and the pecan filling for sweetness and structure.
- Cornstarch: This keeps the apple filling thick and prevents sogginess.
- Eggs: The eggs help to bind the pecan pie filling and give it that custard-like texture.
- Dark corn syrup: It’s key to that gooey, sweet texture in the pecan topping — don’t skip or substitute lightly.
- Salt: Just a pinch to balance the sweetness and enhance all the flavors.
- Unsalted butter: Melted butter adds richness throughout the filling.
- Pecan halves: Placed in a single layer for beautiful presentation and toasty texture.
Variations
One of the best things about this Apple Pecan Pie Recipe is how easy it is to tweak based on what you love or what you’ve got in your pantry. Don’t hesitate to get creative — it’s your pie, after all!
- Add a splash of bourbon: I sometimes add a tablespoon of bourbon to the filling for a warm depth of flavor that my family raves about.
- Swap apples for pears: When apples aren’t in season, pears work surprisingly well and add a lovely softness.
- Make it vegan: You can try using a vegan pie crust and substitute the eggs with a flax egg, plus coconut oil for butter—though texture will differ somewhat.
- Increase spice level: A dash of nutmeg or allspice alongside cinnamon amps up the cozy factor.
How to Make Apple Pecan Pie Recipe
Step 1: Prep and soften your apples
Start by peeling, coring, and dicing your apples into small pieces. I like to microwave them with a splash of water for 2-3 minutes—it softens them just enough without turning them mushy. Be sure to drain any excess moisture thoroughly since watery apples can make your pie soggy. Let them cool while you prep the remaining filling.
Step 2: Whisk together the pecan filling
In a bowl, whisk your eggs, dark corn syrup, granulated sugar, salt, and melted butter until smooth and well combined. This mixture forms that luscious pecan topping everyone loves. The key here is to get everything evenly mixed so the filling sets up properly after baking.
Step 3: Assemble your pie
Place your pie crust into a 9-inch pie plate and crimp the edges as you like. Toss the cooled apples with cinnamon, sugar, and cornstarch, then spread them evenly at the bottom of the crust. Next, sprinkle pecan halves in a single flat layer over the apples. This single layer helps avoid burnt bits and ensures a neat top. Slowly pour the pecan filling mixture over the pecans—the filling will seep beneath them, helping them float on top as the pie bakes.
Step 4: Bake with care
Bake the pie at 425°F for 15 minutes to help the crust fully cook through and get golden and crisp. Then reduce the temperature to 350°F and bake for another 35-45 minutes until the filling is set, puffed just a bit, and slightly cracked on top. To prevent over-browning, cover the crust edges with a shield or foil strips after the first 15 minutes. Trust me, this step saves you from a burnt crust every time!
Pro Tips for Making Apple Pecan Pie Recipe
- Drain Apples Well: I learned the hard way that soggy apples ruin the crust — squeeze and drain as much liquid as you can.
- Single Pecan Layer: Make sure pecans lie flat and don’t overlap for even cooking and beautiful presentation.
- Don’t Skip High-Temperature Start: That first 15 minutes at 425°F is crucial for a crisp crust, so don’t cut corners here.
- Cool Completely Before Slicing: This helps the filling to set up nicely and results in cleaner slices.
How to Serve Apple Pecan Pie Recipe
Garnishes
I love topping this pie with a scoop of vanilla ice cream or a dollop of freshly whipped cream — it balances the richness perfectly. A sprinkle of chopped toasted pecans or a light dusting of cinnamon can add a pretty finishing touch and extra flavor boost.
Side Dishes
This pie pairs wonderfully with warm drinks like spiced cider or a mug of coffee. If it’s a holiday meal, I like to serve it alongside roasted vegetables or a simple green salad to bring some freshness to the table.
Creative Ways to Present
For a special occasion, I’ve served this pie sliced into mini tart portions or arranged on a rustic wooden board with assorted nuts and dried fruits around for an inviting dessert spread. Wrapping individual slices in parchment paper tied with twine also makes for a charming gift or party favor.
Make Ahead and Storage
Storing Leftovers
After cooling completely, I store leftovers covered tightly in the refrigerator for up to four days. The flavors actually deepen overnight, so it tastes even better the next day. Just be sure to cover it well to keep the crust from drying out.
Freezing
This Apple Pecan Pie Recipe freezes beautifully! I wrap the whole pie tightly in plastic wrap and then foil before freezing it for up to one month. When you’re ready to enjoy, thaw it in the fridge overnight and warm it gently in the oven.
Reheating
I reheat leftover pie slices in a 350°F oven for about 10-15 minutes to restore that fresh-baked texture. Avoid microwaving if possible, to keep the crust crisp and the filling nicely textured.
FAQs
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Can I use different types of apples for this pie?
Absolutely! Tart apples like Granny Smith work best because they hold their shape and provide a nice balance to the sweet filling. However, you can mix in sweeter apples like Fuji or Honeycrisp for a more complex flavor.
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Do I need to pre-bake the pie crust?
This recipe doesn’t require pre-baking the crust because the high initial oven temperature helps it cook through. Just make sure to chill your crust beforehand — it helps keep the edges from shrinking.
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Can I substitute light corn syrup or maple syrup?
Dark corn syrup gives the best texture and flavor for the pecan topping. Using light corn syrup or maple syrup can change both sweetness and consistency, so if you must substitute, be prepared for a slightly different outcome.
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How do I know when the pie is done?
The pie is done when the top is puffed and slightly cracked around the edges, and the crust is golden brown. The filling will be a little jiggly but mostly set — letting it cool completely helps the filling firm up.
Final Thoughts
This Apple Pecan Pie Recipe holds a special place in my heart because it combines two classic favorites into one show-stopping dessert. I love how approachable it is—you don’t have to be a pastry pro to wow your guests. So next time you want a cozy, crowd-pleasing treat, give this pie a try. Trust me, you’ll be making it again and again!
Print
Apple Pecan Pie Recipe
- 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 is a delightful fusion of tender cinnamon-spiced apples and a rich, gooey pecan filling all nestled in a flaky, buttery pie crust. The recipe features a two-step baking method that ensures a perfectly cooked crust and a luscious, nutty topping. Ideal for seasonal gatherings or any dessert craving, this pie balances sweet and nutty flavors with a comforting texture.
Ingredients
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
- Preheat and prepare crust: Preheat your oven to 425°F. Place the pie crust into a 9” pie plate and crimp the edges as you like. Chill the crust while you prepare the filling to ensure it stays firm.
- Soften apples: Place diced apples in a microwave-safe bowl with a few tablespoons of water. Microwave for 2-3 minutes until the apples start to soften. Drain thoroughly and allow to cool.
- Mix pecan filling: In a bowl, whisk together the eggs, dark corn syrup, ¼ cup sugar, salt, and melted butter until well combined.
- Prepare apple layer: Drain the apples again very well to avoid soggy pie. Toss them with sugar, cinnamon, and cornstarch, then spread evenly in the chilled pie crust.
- Add pecans and pour filling: Arrange pecan halves in a single layer on top of the apples. Slowly pour the prepared egg and corn syrup mixture over the pecans, letting them float to the top.
- Bake the pie: Place the pie on a cookie sheet and cover the edges with a pie crust shield or strips of foil to prevent burning. Bake at 425°F for 15 minutes, then reduce the temperature to 350°F and continue baking for 35-45 minutes until the top is puffed, slightly cracked, and golden brown.
- Cool and store: Let the pie cool completely before slicing. Store leftovers in the refrigerator or freeze for up to one month.
Notes
- Do not skip the initial high-temperature bake; it ensures the crust is fully cooked and crisp.
- Ensure pecans are placed in a single layer and coated with filling for even cooking and to prevent burning.
- The finished pie should be slightly puffed, a bit jiggly in the center, and slightly cracked at the edges when done.
Nutrition
- Serving Size: 1 slice
- 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
