Go Back
+ servings
one slice of pecan pie on a white plate with sliced apples in the back
Print Recipe
4.98 from 46 votes

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!
Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 317kcal
Author: Dorothy Kern
Cost: $10


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.


Serving: 1slice | Calories: 317kcal | Carbohydrates: 40g | Protein: 3g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 50mg | Sodium: 166mg | Potassium: 124mg | Fiber: 2g | Sugar: 30g | Vitamin A: 200IU | Vitamin C: 1.6mg | Calcium: 26mg | Iron: 1mg