Oct 05

Apple Pecan Pie

Oh my word. It’s almost pie season. Do you have any idea how happy that makes me?

I have so many pies that I want to make you, and this is the first. There’s been another food wedding, y’all. Let’s hear it for Mr. & Mrs. Apple Pecan Pie!

Apple Pecan Pie - an apple pie and a pecan pie all in one!

I think it’s funny how something I hated as a kid (Pecan Pie) makes me drool so much right now. Like, I’d give an arm and a kidney for a slice of this pie right now.

Instead I’m elbow deep in several recipes from my book. You see, today I’m hosting a book launch party for myself. Yes, I’m at that point in my life where I throw my own parties and don’t cringe from embarrassment.


I invited everyone I knew, ordered tons of books to sell, spend $71 on butter at Costco and am currently getting ready for everyone to arrive. You know that moment on the day of a party when you wonder if anyone will come? Yeah, I’m there.

{It’s also why I spent $100 on wine. But whatever.}

This pie is actually a fitting one to post on book launch party day. Because it’s a dessert mash-up! Apple Pie + Pecan Pie, remember?

Sometimes? I even impress myself.

Apple Pecan Pie is the best of both worlds: Apple Pie and Pecan Pie!

This pie is the ultimate dessert mash-up for fall. It’s got a split personality…in a good way.

First, it’s outward appearance: pecan pie. The recipe is adapted from my mom’s, which I realize I’ve never posted before. (This pie is the closest to her original I’ve made.) My mom’s pecan pie, remember, is famous (in our family). She made one (or three) every Thanksgiving and Christmas for my entire childhood.

Second, it’s secret, hidden personality: apple pie. The recipe for the apple pie is from my super not-so-secret Crumb Apple Pie recipe. (Holy cow, I need to redo those  photos again!) That pie is near and dear to my heart because it’s the reason I have a blog in the first place.

Put them together and what do you get? Apple Pecan Pie!

Apple Pecan Pie

{Like the fork? Ashton got it for me for my birthday. :)}

Let’s talk about the recipe! {Finally, they say. Stop blabbering on and on they say. Get to the POINT! they say.}

I was being lazy (and this was my 2nd attempt at this pie so I was being reallllllly lazy) and I used a Pillsbury crust. You can use store-bought or use my homemade all butter pie crust. It’s thebombdotcom.

My secret to the perfect apple pie is par-cooking the apples before adding them to the pie. I can’t stand a firm apple or a almost-firm-but-not-quite apple in a pie. (Literally, I have to spit those apples out, I can’t swallow them.) I just boil the apples for a few minutes before I add them to the crust.

The other secret to my perfect apples? Get one of these. Your sanity will be saved and your kids can core and peel the apples for you.

I add the pecans on top of the apples before I pour the pecan pie mixture over the top. You want the pecans to naturally rise to the surface, because then they’re coated in the corn syrup mixture. This not only makes them taste good, but it helps keep them from burning.

Another tip to make sure the pecans don’t burn: make sure they’re in a single layer and not standing up at all. The surface of the pie should be flat with natural bumps, like cobblestones on a walkway.

I talked about my tinfoil tip in the pie crust post, and it’s mentioned in the recipe, but it’s worth mentioning again because this pie cooks a long time. I like light pie crust, not burned beyond recognition no one wants to eat it pie crust. To keep your pie crust light and edible, rip pieces of tinfoil and wrap them around your crust. (Click here for a visual.) Then I remove the foil about halfway through baking to let the crust brown.

And well, all that makes a really good Apple Pecan Pie. The perfect fall mash-up.

Apple Pecan Pie - Apple Pie and Pecan Pie all in one dessert recipe!

Enjoy, and cross your fingers I’m not all dolled up and on a sugar rush with no attendees at my party today. 😉

Apple Pecan Pie

Yield: 12 servings

Total Time: 1 hour

This pie is the combination of two favorites: Apple and pecan! And apple base is covered with a pecan pie filling. Perfect for any holiday!


  • 1 pie crust, from a package of two or from scratch

  • 2 medium apples (Granny Smith or Fuji/Gala), peeled, cored, and diced

  • 1/2 teaspoon cinnamon

  • 1/4 cup + 2 teaspoons granulated sugar, divided

  • 2 teaspoons cornstarch*

  • 3 large eggs

  • 1 1/3 cups dark corn syrup (Karo)

  • 1/4 teaspoon salt

  • 4 tablespoons butter, melted

  • 1 1/2 to 1 3/4 cups pecan halves


  1. Preheat oven to 350F.

  2. Place your pie crust in your pie plate (recipe is written for a 9” pie plate) and crimp edges as desired. Chill until filling is ready and oven is preheated.

  3. Place diced apples in a saucepan and add 1 cup of water. Cover and heat over medium heat. Bring the water to a simmer and cook until the apples are just barely turning translucent (about 3-5 minutes total).

  4. While the apples are cooking, whisk eggs, corn syrup, 1/4 cup sugar, salt, and melted butter together.

  5. Remove pie shell from refrigerator. Drain apples very well (this is VERY important so your pie is not wet). Toss them with the cornstarch* then place them in the bottom of the pie crust and press to compact. Sprinkle cinnamon and 2 teaspoons of sugar over the top.

  6. Sprinkle the pecans over the top of the apples, making sure they are laying flat in a single layer. Carefully and slowly pour the corn syrup mixture over the pecans. The pecans should float to the top.

  7. Place pie on a cookie sheet. Tear off strips of foil that are apporximately 1 1/2”-2” wide. Carefully mold them to your crust edge. This is to keep it from getting too brown.

  8. Bake for 30 minutes, then remove the foil strips (carefully - they’re hot). Continue baking for another 15-20 minutes until crust is browned and filling is brown around the edges. It will still wiggle slightly in the center. (The total baking time is about 45-50 minutes.) Cool completely, then chill at least 2 hours before cutting. Best served warm.

  9. Note: I chilled my pie overnight before cutting. I suggest you chill it to ensure that it's set properly. Also, apples make a difference in the liquid amount in the recipe. My apples were "mystery" apples from a random orchard, but they were more firm than soft, so I suggest a more greener apple than red, and make sure you drain them well after you cook them.

*There have been some comments that the pie was very liquidy. This is from the apples, and from possibly the pie not being chilled or cooled properly before cutting. I have edited the recipe to add tossing the apples in 2 teaspoons of cornstarch before adding them to the pie. This will help with the liquid problem! But make sure that the pie is chilled before cutting, that helps it set.

Adapted from this pie and this one.

Pecan Pie Dip (the pie without the crust!)

Pecan Pie Dip (3 of 6)w

Pecan Pie Fudge

Pecan Pie Fudge (1 of 7)w

Mini Crumb Apple Pies

Mini Crumb Apple Pies (1 of 5)w

Sweets from friends:
Apple Pecan Pie Roll by Very Culinary
Pecan Pie Granola by Lemons for Lulu
Pecan Pie Bread Pudding by Something Swanky