This post may contain affiliate links. For more information, read my disclosure policy.
Apple Pecan Pie is the perfect way to combine fall treats with the goodness of a homemade pie. Every bite will have your taste buds wondering if you’re eating apple pie or pecan pie – but you’re actually having the perfect mash-up of both!
Table of Contents
What is Apple Pecan Pie?
This apple pecan pie recipe is one that you’ll never forget! It has the topping and crust of a pecan pie, with an amazingly delicious apple pie. It’s the best part of the two pies combined.
Why you’ll love this pie
- It’s gooey!
- The apples are totally cooked through – no crispy apple pie!
- Crunchy and sweet thanks to the pecans and my mom’s pie recipe!
- All butter pie crust – This is my favorite crust to use!
- Apples – I love using Granny Smith or Fuji/Gala. Be sure that they’re peeled, sliced, and diced.
- Cinnamon – The main spice needed to add that apple pie warmth of flavor.
- Granulated sugar – Adds sweetness to both the apples and pecan filling.
- Cornstarch – Helps to thicken up the apple pie filling.
- Eggs – Eggs add structure to pecan pie.
- Dark corn syrup – Helps structure the pie. You may use light corn syrup.
- Salt – Just a pinch.
- Unsalted butter – Unsalted and melted is key.
- Pecan halves – Used for the top of the pie.
How to make Pecan Pie with Apples
- Whisk the corn syrup, eggs, sugar, salt, and melted butter together.
- Add the diced apples to a microwave safe bowl. Put a little bit of water into the bowl and heat for 2-3 minutes. Drain the apples extremely well and then toss them in cinnamon, sugar, and cornstarch.
- Add your crust to a pie plate and crimp the edges. Add the cooled cooked apples to the pie crust.
- Put the pecans over the apples in a single layer.
- Pour the corn syrup mixture over the top. Let the pecans float to the top of the pie.
- Put the pie on a cookie sheet and cover with a pie crust shield. Bake in the oven for 15 minutes at 425 degrees. Once that time has passed, lower the temperature to 350 degrees and bake for 30-40 minutes.
Storing and Freezing Instructions
This easy pecan apple pie recipe should be stored in the fridge. Eat within 3 days for the best taste and flavor.
You can also freeze this pie for up to 30 days. Just be sure to store it in a freezer-safe container so that it doesn’t get freezer burnt.
Tip From Dorothy
Pie Baking Tips
Don’t skip the 15 minute bake at 425F°! This is what helps cook the bottom of the pie so it’s not soggy after baking. Using the pie crust shield (or use foil strips) will help the edges of the pie not over bake.
If the pie is still jiggly and not setting, you need to give it more baking time. While it’s possible to overcook the pie, it’s hard to do, so cooking it long enough isn’t going to hurt it any.
One of the most important steps to this pie is to be sure that you drain the apples all the way. If you don’t, that extra liquid is going to make your pie runny.
The pie should have a slight jiggle in the middle, but not too much. Also, the edges of the crust will start to turn a golden brown which is a good indicator as well.
Absolutely! You can use a store-bought crust or a homemade crust, whatever you’d prefer. Pick one that works best for you and your prep time, and then make it work! You can’t go wrong with either option.
Make sure they’re in a single layer and coated in the filling mixture when they float to the top – this prevent burning.
Have You Made This Recipe?
Leave a rating by clicking the stars below!
Apple Pecan Pie
- 1 all butter pie crust (homemade or from the store)
For the apples:
- 2 medium apples (appox ¾ lb or 237g) , cored peeled and diced
- ½ teaspoon cinnamon
- 2 teaspoons (8g) granulated sugar
- 1 tablespoon (8g) cornstarch
For the pecan pie:
- 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
- Preheat oven to 425°F.
- 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.
- Place diced apples in a microwave-safe bowl. Add a few tablespoons of water and then heat for 2-3 minutes, or until apples just start to soften. Drain very well and let cool while preparing rest of filling.
- Whisk eggs, corn syrup, 1/4 cup sugar, salt, and melted butter together.
- Remove pie shell from refrigerator. Drain apples very well (this is VERY important so your pie is not wet). Toss them with the sugar, cinnamon, and cornstarch, then place them in the bottom of the pie crust.
- 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.
- Place pie on a cookie sheet. Cover the edges with a pie crust shield or strips of foil to prevent over-browning.
- Bake at 425°F for 15 minutes, then lower the temperature to 350°F and bake for 35-45 minutes, or until the top is puffed and slightly cracked and the crust is golden brown. Cool completely before attempting to slice.
- Store pie in refrigerator or freeze for up to one month.
- Don’t skip baking at a high temp part – this helps the crust get all the way done.
- Make sure the pecans are in a single layer and coated in the filling when they float to the top. This helps prevent burning.
- The pie will be slightly puffed, just a teeny bit jiggly, and slightly cracked around the outside when it’s done baking.
Other Favorite Holiday Pies
- Classic Pecan Pie – my mom’s recipe!
- Crumb Apple Pie – the only one I make
- Seriously Easy Pumpkin Pie
Apple Pecan Pie is a fun twist on a classic pie recipe! Combine apple pie and pecan pie to make a sweet holiday recipe perfect for fall!
Last Updated on October 6, 2022
Good pie albeit a little “eggy”. Perhaps exclude one egg?
I admit I put my own tweaks on this, but I’ll bet even if I didn’t it would still be fantastic. I used to make pecan pie and apple pie for Thanksgiving. Not any more, people, I am saving myself some work! Plus, it only takes one crust so that saves some work too!
I would suggest either going with peaches and pecans or apples and walnuts. Both are classic flavor pairings.
I took extra care to drain my apples after seeing the other comments about wet fillings. I dried the diced apples very well, and doubled the amount of cornstarch that I rolled them in to suck out any remaining moisture. Even with that, the filling was not done at 45 mins, it was still rather liquidy. I followed the instructions of another commenter and kept it in there for about 1 hour 10 mins total. By that point it was done. It was a good pie, tasted like both a pecan pie and an apple pie. I and my guests really enjoyed it for the novelty of it – however, it wasn’t the standout dessert at the table.
One other note – I used a homemade gf pie crust instead because I had some guests who are gf. The pie crust did not hold up to the extra baking time and was quite tough. If you use a different pie crust recipe, keep the extra baking time in mind.
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.
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!
Is the dark corn syrup essential for this recipe?
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.
I’ve never made a crust with veg or coconut oil. I found this recipe: http://www.wholefoodsmarket.com/recipe/coconut-oil-pie-crust for that. If you mean in the actual pie filling, I think coconut oil would sub fine!
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!
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!
I wish that too Jocelyn!! 🙂 xo