Crazy for Crust

Apple Pecan Pie

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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!

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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.

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?

My crumb apple pie is my absolute favorite pie recipe. My mom’s pecan pie is a holiday classic. I decided to marry the two together in this easy apple pecan pie recipe!

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!

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.

How do you make and Apple Pecan Pie?

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.

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

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.

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Servings: 12 servings

Apple Pecan Pie

Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr
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

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

Instructions

  1. Preheat oven to 425°F.

  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 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.

  4. 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 sugar, cinnamon, and cornstarch, then place them in the bottom of the pie crust and press to compact.

  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. Cover the edges with a pie crust shield or strips of foil to prevent over-browning.

  8. 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.

  9. Store pie in refrigerator or freeze for up to one month.

Recipe Video

Course: Dessert
Cuisine: American
Keyword: pie

Nutrition Information

Amount per serving (1 slice) — Calories: 317, Fat: 17g, Saturated Fat: 4g, Cholesterol: 50mg, Sodium: 166mg, Potassium: 124mg, Carbohydrates: 40g, Fiber: 2g, Sugar: 30g, Protein: 3g, Vitamin A: 200%, Vitamin C: 1.6%, Calcium: 26%, Iron: 1%

**Did you make this recipe? Don’t forget to give it a star rating below!**

See more of my ultimate pie recipes here!

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

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67 comments

  1. 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!

  2. 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!

  3. 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 

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

  5. 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!

  6. 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.

  7. 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.

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