I decided to marry two of my favorite pies! Apple pie meets pecan pie in this delicious pie mash-up: Apple Pecan Pie!
This easy pie recipe has all the flavors of both apple and pecan pie!
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.
And, funny story, I actually could go get myself a slice but I won’t because I’m saving it for Thanksgiving. After I took the photos and video for this pie recipe I froze the rest for November. That’s right: I said froze. Did you know you can freeze desserts?
An Apple Pecan Pie has a buttery crust, a layer of soft cinnamon apples, and a layer of pecan pie. It’s the perfect holiday classic!
This pie is the ultimate dessert mash-up for fall. It’s got a split personality…in a good way.
How do you make and Apple Pecan Pie?
- Start with a pie crust. You can use my all butter pie crust or one from the store.
- 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. I just cook the apples for a few minutes in the microwave 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, use a pie shield or rip pieces of tinfoil and wrap them around your crust. 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.
Tips for making this easy Apple Pecan Pie recipe:
- Make sure to drain your cooked apples very well. Wet apples = mushy pie.
- I add cornstarch to my apples. This helps thicken the center with all the liquid from the pecan pie mixture.
- Cool it completely before cutting. Don’t even try to cut it while it’s still warm; even better, chill it first.
- Bake it for 15 minutes at 425°F and then lower the oven temperature for the rest of baking. This helps brown the bottom crust, but also means you really do need to use the pie shield or foil strips. Otherwise your crust will get too done.
Apple Pecan Pie
- 1 all butter pie crust from a package of two or from scratch
For the apples:
- 2 medium apples Granny Smith or Fuji/Gala, peeled, cored, and diced
- 1/2 teaspoon cinnamon
- 2 teaspoons granulated sugar
- 1 tablespoon cornstarch
For the pecan pie:
- 1/4 cup granulated sugar
- 3 large eggs
- 1 cup dark corn syrup
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter melted
- 1 1/2 cups 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.
- 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 and press to compact.
- 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 30-40 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.
Nutritional information not guaranteed to be accurate
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Pecan Pie Dip (the pie without the crust!)
All text and images © DOROTHY KERN for Crazy for Crust. 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. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: October 20, 2018