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.

**Much**

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. 😉

Did you make this recipe?

Apple Pecan Pie

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!


Ingredients:


  • 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


Directions:


  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.


Notes:

*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.


All images and text ©. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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

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66 comments

  1. You’re hired to make all my pies and crusts, forever! I love the mash-up style pie 🙂 Woulda coulda been in your book right 🙂 I am doing that beyond belief with pumpkin right now but I digress. This looks amazing! And thank you for all your crust tips, techniques, and tidbits. So helpful! It’s gorgeous, Dorothy! Pinned of course!

  2. Ooh apple pecan pie – of course! Apples and nuts go so well together so I bet this is absolutely delicious! And your photo’s are just gorgeous too, I love your styling.

  3. Ooh my gosh this is like the best pie mash-up EVER. Pecan pie and apple pie are my top two favs and now I can totally have ’em both without having to break out the fat pants from having two different slices. Actually, now that I think about it I might have to anyway since there’s a very good chance I would eat this entire pie by myself. 😀 Pinned!

  4. Definitely the perfect Fall mash up!!! What a pie Dorothy I love all the flavors in this one 🙂 And great tips as always! Pinned 🙂

  5. This looks incredible Dorothy! My Nana used to make a pie like this and I remember it was just amazing! Pinned!

  6. Oh man that is some awesome-looking pie! Your dessert hybrids are the best….which is why your cookbook will be amazing, I’m sure 😀

  7. I adore this pie. Pecan is my favorite and I love the idea of add in apples too!

  8. That is one gorgeous pie! A scoop of vanilla would take it over the edge. Yummy!

  9. Dorothy, your book just came in the mail yesterday! I’m super excited to try, well, all of it!
    Love this mash-up, too! I’m adding it to my pie list!
    And the fork…wow.

  10. The combination of pecans and apples is divine! I do wish we could buy premade pie crust in the Netherlands, that would be so much easier if you don’t have a lot of time to prepare your own crust.

  11. Omigosh…I need this!  and those adorable forks.  Love your toffee pecan pie as well.

  12. I love the classic pecan pie but you took it to a whole new level, Dorothy! LOVE this apple pecan mashup pie! Pinning!

  13. I’m sure your party was a raging success! This pie looks delicious! This is perfect for the indecisive pie eater. {cough, cough. me} 

    …I can tell you that I am bummed I don’t live down the street from you like Hayley. Jealz. 

  14. wow this looks amazing! I love the fork, so cute 🙂 btw I cannot open the link to your pie crust recipe (from scratch). 

  15. That is one cute fork! And your pie looks amazing. I love apples and pecans combined. Pinned!

  16. oh my gawd, Dorothy!! You’ve combined two of my fave desserts into ONE!!! Congrats on the book and the book launch party!! woot woot!! and $100 on wine? girl, I love you. Not that you will need the wine! can’t wait to read about the launch party! 

  17. OH my gosh , I just love that fork !!

    I can see this with walnuts too, I really like apples and walnuts together. Pecan pie is one of my top 2 favorite pies. Will have to give this a try for sure.

  18. I love pecan pie (without the pecans) crazy, I know!! LOL This sounds amazing with apples, too!!  Great idea. 🙂 

  19. Wow!  Why didn’t I think of that?  I’ll finally bust out my apple peeler/ corer thingy and make this!  Yum!

  20. What an amazing combination! Can’t wait to hear about your party. I’m sure it was fabulous!

  21. Looks like you had a great turn out for your party! Congrats on your book! I love this mash up. The perfect combo!

  22. Oh I LOVE pecan pie – but I’m loving this apple twist. Looks absolutely fantastic Dorothy! 

  23. I’ve always had an obsession for Pecan Pie, although I rarely have it. Given there’s apples in this, there’s no better reason to make it!

  24. This pie will be baked soon, because i have a great love for pecan pie. But to put a twist on it use your basic pie recipe but add one cup coconut. I call this my peaconut pie.

  25. First, I love the fork. I’d try to fight you for it if it said cake or cupcake. :p
    Second, I make a chocolate bourbon pecan pie each year at the holidays. I just found out I can make a faux pecan pie using pretzels (I don’t like nuts in my food and this pie is about the only thing I make with nuts). Could I use the pretzel idea in your apple pecan pie (making it an apple pretzel pie or faux apple pecan pie)? I normally mix the pecans into the batter so that some of them stay in the mix after baking. I’m assuming the pretzels in this case would go on top like the pecans?

    • And third (it posted instead of letting me continue – I might be long winded lol), I *love* Bud’s idea of adding coconut! 🙂

  26. Such a perfect mashup! This looks amazing, Dorothy!

  27. Oh my gosh Dorothy — your party was the highlight of my entire month!! And yes, it was only on Day 5, but I guarantee it’s going to be the best thing that happened this entire month. Those truffle brownies… I should’ve stolen the whole try because I already ate the 4 that I took home with me. Oops? 😉 Love this pie too — that secret apple layer is the best!!

  28. Love this! We always have a hard time narrowing down the pie flavors to make for holidays…(we all love pie but more than 3 means too many leftovers) this two-in one concept frees us up for another one! 🙂

  29. Hope you had a wonderful time at your book launch party 🙂 Love this mash-up! Apple pie and pecan pie sound perfect together and that is one wedding I would totally want to be at – gorgeous photos too! Pinned!

  30. I love apple pie, while the family prefers pecan. Maybe we can find a middle ground with this!! Looks so yummy. Pinned!

    Hope you had a wonderful people filled book launch party too!

  31. I love happy food marriages!!! Apple and pecan is such a delicious combo!!! I so wish we lived closer so I could have been there for your launch party in person…I just thought about you that day instead!!! That’s sort of the same, right? 😉 Just minus the fun treats!

  32. I tried this and, while it looked exactly like the picture at the end, the inside was a runny, watery mess. Had to throw it out. Don’t know why it didn’t “set”. Should it have been refrigerated?

    • Hmmm. I did refrigerate mine, because I didn’t cut it until the next day. I’ll add that note to the recipe, just in case. It could have been that your apples were just wetter than mine? I made this twice with and both times it wasn’t too watery, so the apples could be the culprit!

  33. Hy,
    Very nice recipe! 🙂
    Do you think i can replace the butter  with coconut oil or vegetable oil? I would like to do this recipe for my family, but my aunt is allergic to butter.
    thank you,
    Niki 

  34. Is the dark corn syrup essential for this recipe?

  35. I made this pie yesterday and chilled it overnight. When I had a slice today, it was pretty watery. I didn’t throw it out, like a previous commenter, because it was still very tasty (come on, it’s apples and pecans and sugar and cinnamon!). Because I don’t mind that little bite in baked apples, I didn’t actually boil the apples beforehand like the recipe calls for. Do you think skipping that step could have left me with more liquid? 

    • I’m sorry it was watery! I’m not sure if that is the issue, but I think that maybe a little flour on the apples could solve the problem. I’m going to try making the pie again and see if I can figure out what happened!

  36. I cooked the pie for 45 minutes and it was really soupy. I put it in for another 45 minutes and it was perfect. I did skip the step of boiling the apples because I don’t mind if my apples are a little firm. But they were not firm at all after being baked for so long. This pie is amazing. I left it in the fridge over night to let it cool. When I woke up in the morning half of it was eaten by my son.

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