If you’re on the hunt for a truly classic Southern treat that’s both indulgently sweet and satisfyingly nutty, you’re going to love this Easy Apple Pie Recipe. Wait—actually, let me clarify: today, I’m sharing a Southern pecan pie recipe that’s so straightforward and delicious, it feels like a warm hug from the South’s finest kitchens. But don’t worry, every step is easy-to-follow, and the results? Oh, they’re spectacular. If you want a pie that’s rich, sticky, loaded with pecans, and wrapped in buttery crust, this recipe ticks every box. You’ll find that making this dessert becomes a memorable, joyous tradition.
Why You’ll Love This Recipe
- Simple Ingredients: No complicated pantry list—just pantry staples and pecans.
- Classic Southern Flavor: Rich, buttery, and filled with toasted pecans for that perfect crunch.
- Step-By-Step Guidance: I share my personal tips to help you nail the texture and flavor every time.
- Flexible and Friendly: Great for beginners and pros alike, with plenty of room for your own tweaks.
Ingredients You’ll Need
These ingredients come together to create that iconic gooey, nutty filling we all crave, nestled in a crisp, flaky crust. Don’t rush on the pecans—they’re the star of the show here, so fresh is best!
- Eggs: They give the filling wonderful structure and richness; make sure they’re at room temperature for best mixing.
- White Sugar: Adds sweetness and helps give the filling its sticky texture.
- Corn Syrup: The golden magic that keeps this pie perfectly gooey—use light or dark for different depths of flavor.
- Butter: Melted butter brings in buttery richness and a silky finish.
- Vanilla Extract: Adds warm, fragrant notes that round out the sweetness beautifully.
- Salt: Just a pinch to balance all that sweetness and enhance the pecan flavor.
- Pecan Halves: The star ingredient—toast them lightly beforehand for an extra layer of flavor if you like!
- Pie Crust: A classic 9-inch single crust is perfect here; homemade or store-bought, just make sure it’s ready to go.
Variations
While I love sticking to the traditional southern style for this pecan pie, I’ve found that a little personalization goes a long way. Feel free to make this recipe your own — it’s forgiving and fantastic no matter how you tweak it!
- Adding Bourbon: I’ve stirred in a tablespoon of bourbon into the filling—trust me, it takes this pie to a new level of indulgence, giving it a smoky, warm depth.
- Using Dark Corn Syrup: Dark corn syrup adds a richer, molasses-like flavor; I like this in autumn when I want my pie to feel extra cozy.
- Gluten-Free Crust: I once swapped the crust for a gluten-free one for a friend’s visit, and it worked beautifully—you don’t have to miss out on this classic.
- Extra Nutty: Throw in some chopped walnuts alongside pecans for a bit more texture and a nutty twist—my family went crazy for this combo!
How to Make Easy Apple Pie Recipe
Step 1: Prep Your Ingredients
First things first, gather everything and preheat your oven to 400°F (200°C). Lightly beat your eggs in a medium bowl until just combined — no need for fluffy. Whisk in the sugar until smooth, then stir in the corn syrup, melted butter, vanilla, salt, and finally the pecans. This is the simple magic that turns into a gooey, nut-studded filling you’ll adore.
Step 2: Pour and Bake
Pour your filling into the unbaked pie shell. I always give my crust a quick chill in the fridge before this step—that way it holds up better and gets crispier. Pop the pie in the oven at 400°F for 15 minutes; this initial high heat helps set the crust edge and filling quickly. After those 15 minutes, lower your oven to 350°F (175°C) and bake for another 35 to 40 minutes, until the top is beautifully golden and puffed, and the filling looks set around the edges but slightly jiggly in the center.
Step 3: Let It Cool Completely
This is key: allow the pie to cool completely on a wire rack before slicing. When I first skipped this step, the filling was too runny, and I learned patience is a virtue in pie-making. The filling firms up beautifully as it cools, giving you perfect slices that hold their shape.
Pro Tips for Making Easy Apple Pie Recipe
- Toast Your Pecans: I learned that lightly toasting pecans before mixing them into the filling deepens their flavor and adds extra crunch—totally worth the extra minute or two.
- Don’t Overmix Eggs: Just beat them until combined; over-beating can create unnecessary air bubbles and affect the texture.
- Watch Your Oven Temperature: Starting hot and then reducing heat makes sure the crust bakes crisp without burning while the filling sets perfectly inside.
- Patience with Cooling: Never slice the pie warm—even if temptation strikes—because the filling will be too loose and messy.
How to Serve Easy Apple Pie Recipe
Garnishes
I love topping a slice with a generous dollop of freshly whipped cream or a scoop of vanilla ice cream—they melt into the warm nuts beautifully and balance the sweetness. A sprinkle of cinnamon or a drizzle of caramel sauce is another delightful touch if you’re feeling fancy.
Side Dishes
This pie pairs wonderfully with a simple cup of black coffee or a creamy hot chocolate. For holiday spreads, it makes a perfect ending next to spiced nuts or fresh fruit salad to lighten things up.
Creative Ways to Present
For special occasions, I love serving individual mini pecan pies in muffin tins—everyone gets their own personal treat, and it looks so charming on a dessert platter. Another fun presentation trick is to use a lattice crust on top for that classic checkerboard look that always impresses guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the pie loosely with foil and store it in the fridge. I always find it keeps beautifully for up to 4 days—enough time for a few sweet snack moments.
Freezing
I’ve frozen this pie once or twice with great success! Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating—it tastes almost like freshly baked.
Reheating
To bring back that just-baked warmth, I reheat slices in a 325°F (160°C) oven for about 10 minutes. Avoid the microwave if you can—oven reheating keeps the crust crisp and the filling perfectly gooey.
FAQs
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Can I use a store-bought pie crust for this recipe?
Absolutely! Using a store-bought crust is a great shortcut and doesn’t sacrifice flavor. Just make sure it’s a good quality pastry, and consider chilling it before adding the filling to help it bake up crisp.
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What’s the best type of pecans to use?
Fresh pecan halves are ideal to get that authentic texture and flavor. If possible, toast them lightly to deepen their nuttiness before adding to the filling—this small step makes a big difference!
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Why is it important to let the pie cool completely?
Cooling allows the filling to set properly. Slicing into the pie too soon results in runny filling and messier slices. When cool, the pie will hold its shape beautifully and taste even better.
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Can I make this pie ahead of time for a holiday?
Yes! You can bake it a day ahead and keep it covered in the fridge. It actually tastes just as good the next day and makes your holiday prep a breeze.
Final Thoughts
This pecan pie recipe holds a special place on my dessert table, whether it’s a family gathering or a casual Sunday treat. It’s one of those recipes that’s simple enough to whip up after work but impressive enough to earn all the compliments. I hope you find as much joy in making and sharing this sticky, nutty, buttery pie as I do—because nothing beats the warmth and comfort of homemade Southern goodness. Give this Easy Apple Pie Recipe a try and let it become your new favorite tradition!
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Easy Apple Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 8 servings (one 9-inch pecan pie)
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Description
A classic Southern pecan pie featuring a rich, buttery crust filled with a sweet and sticky blend of eggs, sugar, corn syrup, and pecan halves. This dessert is perfect for holidays and special occasions, delivering a perfectly golden top and a gooey, nutty filling.
Ingredients
Pie Crust
- 1 recipe pastry for a 9 inch single crust pie
Filling
- 3 eggs
- 1 cup white sugar
- 1 cup corn syrup
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 1.5 cups pecan halves
Instructions
- Preheat Oven: Gather all ingredients and preheat your oven to 400 degrees F (200 degrees C) to ensure it reaches the correct temperature before baking.
- Prepare Filling: In a medium bowl, beat the eggs slightly. Whisk in the white sugar until combined, then stir in corn syrup, melted butter, vanilla extract, salt, and pecan halves to create the pie filling.
- Assemble Pie: Pour the prepared filling mixture evenly into the unbaked 9-inch pie crust, spreading the pecans throughout.
- Initial Bake: Place the pie in the preheated oven and bake at 400 degrees F for 15 minutes to help set the crust and start the filling.
- Reduce Temperature and Continue Baking: Lower the oven temperature to 350 degrees F (175 degrees C) and bake for an additional 35 to 40 minutes, or until the pie is golden brown, slightly puffed on top, and the filling is set around the edges but still slightly jiggly in the center.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely on a wire rack before slicing. This helps the filling to fully set for easier serving.
Notes
- This recipe uses a combination of sugar and dark corn syrup to create a sweet, sticky filling that is traditional in Southern pecan pies.
- Ensure not to overbake; the filling should be set but still slightly jiggly in the center when done.
- Using pecan halves gives the pie a beautiful texture and nutty flavor.
- For best results, use a homemade or high-quality pastry crust.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 520 kcal
- Sugar: 37 g
- Sodium: 262 mg
- Fat: 27 g
- Saturated Fat: 6 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 77 mg
