Description
This delicious Apple Pecan Pie combines tender, cinnamon-spiced apples with a rich, gooey pecan filling in a buttery pie crust. The pie features a perfect balance of sweet and nutty flavors, with a crisp, golden-brown crust baked to perfection. Ideal for festive occasions or cozy family gatherings, this classic dessert offers a comforting blend of textures and flavors with every bite.
Ingredients
Scale
Pie Crust
- 1 all-butter pie crust (homemade or store-bought)
Apple Filling
- 2 medium apples (approximately ¾ lb or 237g), cored, peeled, and diced
- ½ teaspoon cinnamon
- 2 teaspoons (8g) granulated sugar
- 1 tablespoon (8g) cornstarch
Pecan Pie Filling
- 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
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the pie.
- Prepare Pie Crust: Place your pie crust into a 9-inch pie plate and crimp the edges as desired. Chill the crust in the refrigerator while you prepare the filling and wait for the oven to reach temperature.
- Softening Apples: Place the diced apples in a microwave-safe bowl, add a few tablespoons of water, and heat for 2-3 minutes until just beginning to soften. Drain them very well and allow to cool completely before using to prevent soggy crust.
- Mix Pecan Filling: In a bowl, whisk together the eggs, dark corn syrup, ¼ cup granulated sugar, salt, and melted butter until smooth and well combined.
- Assemble Apple Layer: Drain the apples thoroughly once more, then toss with cinnamon, sugar, and cornstarch to coat evenly. Spread the apple mixture evenly on the bottom of the chilled pie crust.
- Add Pecans and Pour Filling: Arrange the pecan halves in a single flat layer on top of the apples. Slowly and carefully pour the egg and corn syrup mixture over the pecans, allowing them to float to the top.
- Protect Pie Edges: Place the pie on a cookie sheet. Cover the crust edges with a pie shield or foil strips to prevent over-browning during baking.
- Bake Pie: Bake at 425°F (220°C) for 15 minutes to set the crust, then reduce oven temperature to 350°F (175°C) and continue baking for an additional 35-45 minutes. The pie is done when the top is puffed, slightly cracked, and the crust is golden brown.
- Cool and Store: Allow the pie to cool completely before slicing to set the filling properly. Store leftover pie in the refrigerator or freeze for up to one month.
Notes
- Do not skip the initial high temperature baking phase; this helps ensure the crust is thoroughly cooked and crisp.
- Make sure pecans are arranged in a single layer and completely coated by the filling mixture to avoid burning.
- The finished pie will be slightly puffed, a bit jiggly in the center, and have slight cracks around the edges when fully baked.
Nutrition
- Serving Size: 1 slice
- Calories: 317 kcal
- Sugar: 30 g
- Sodium: 166 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
