As promised, Apple Pecan Pie has arrived, isn’t she glorious?! Autumn is my all time favorite season and this is the first year our Northern Spy tree produced apples. Northern Spy apples are firmer, crisper, and a little more tart than Granny Smith; perfect for Apple Pecan Pie.
I didn’t come up with the idea of Apple Pecan Pie on my own, JC Travels of YouTube channel fame, requested it. Our paths crossed here in Oregon on their way through from Ajijic, Mexico, visiting family and friends as they travel through the US. JC, Jerry, said he had not had an Apple Pecan Pie in nearly 30 years so I offered to make the pie and the outcome was amazing. Click here to hear JC Travels tell you their story of enjoying this pie with their family. We fully enjoyed our visit with them!
And by the way, Jerry & his wife Lynn are two of the most kindhearted people I have met. Jerry always starts saying “Please enjoy my stories or whatever else might be on my mind today.” You just simply need to hear that, at least once or twice! Okay, back to the pie.
To make a good apple pie GREAT you really need to use at least two different varieties of apples. A single apple variety can be very “one note,” but the flavor complexity in using two or more varieties does a happy dance in your mouth. Using tart apples is also a must! I used Northern Spy and Gala because that’s what I have; Granny Smith and Jonagold are terrific too.
Now, as for the pecans, I toasted them in a little butter on the stove top because that was easier for me. The butter will foam up a bit while stirring and toasting them and they taste fabulous!
Mix the apples, butter toasted pecans, sugar, spices and place in the bottom crust. For a little artistic flare on the top crust I used a small leaf cookie cutter in a diagonal pattern. Now, fold the crust in half and then in half again, and quickly unfold over the filling. Save the cutouts and use to seal around the edges of the pie.
Brush with milk, sprinkle on some sugar, bake @ 350 F for 75 minutes, and serve warm!
Saving the last slice for yourself may be challenge, but if you really want it, you will find a way.
Apple Pecan Pie
Fresh picked apples and loaded with pecans, baked together with just a little sweetness to enhance the tart apples with butter toasted pecans. Fall is tasty pretty dang good!
8
45
minutes75
minutesKeep the screen of your device on
Ingredients
- Apple Pecan Filling
1-1/4 pounds 1-1/4 pounds tart apples, about 4 medium to large apples. Use at least 2 varieties for best flavor, Northern Spy, Granny Smith, Gala, Jonagold, etc.
3/4 cup 3/4 cup chopped pecans
3 tablespoons 44.36 ml butter
3 tablespoons 44.36 ml Clearjel (cornstarch) or flour
1/4 cup 55 g pure cane brown sugar
1/2 cup 100 g pure cane granulated sugar
1 teaspoon 1 teaspoon cinnamon
1/4 teaspoon 1/4 teaspoon nutmeg
pinch pinch of cloves
- Grandma's Pie Crust (makes 1 double crust 9-inch)
2 cups 250 g all-purpose flour
1 teaspoon 4.93 ml salt
2 tablespoons 29.57 ml sugar
1/4 teaspoon 1.23 ml baking powder
1 cup 205 g vegetable shortening or butter
1/2 cup 118.29 ml cold water
Directions
- Pie Crust
- With a large fork, stir all dry ingredients together until well mixed.
- Using the large fork, cut in the shortening until mixture is crumbly (pea size crumbles).
- Add cold water all at once and mix just until forms a ball (do not kneed or over mix). Divide dough in half (this will be rather soft). Roll out one half on heavily floured counter top about 1 to 1-1/2 inches wider than pie plate. Place onto pie plate, set aside for filling. Use other half of dough for top crust.
- Apple Pecan Pie Filling & Assembly
- Preheat oven to 350 F.
- Core, peel and slice apples (this should yield about 5-1/2 to 6 cups sliced), and place apples in large bowl of water with about 2 teaspoons salt to keep from oxidizing until ready to use.
- In a small skillet over medium-high heat, melt the butter and add the pecans, stirring to pan toast for about 2 to 3 minutes to pan toast. Remove from heat and set aside.
- In a large mixing bowl mix cornstarch, sugars, and spices. Drain apples from water and stir into sugar & spice mix.
- Stir in toasted pecans and place apple pie filling into prepared crust.
- Wet edge of bottom crust with water and place on top crust, crimping and sealing edges, and cut vents. Or or use leaf cookie cutter as shown above. Brush dough with milk and sprinkle on sugar or cinnamon sugar.
- Bake at 350 for 75 minutes.
