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
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
- 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
