Description
This Apple Pecan Pie combines tender, lightly spiced cooked apples with a classic pecan pie filling, all nestled in a buttery flaky crust. The unique step of pre-softening the apples ensures a moist, flavorful filling without excess sogginess. Baked with a high-heat start and then a thorough bake, this pie boasts a perfectly golden crust and a rich, nutty topping that floats over the sweet syrupy base. Ideal for fall desserts or any occasion needing a delicious twist on traditional pecan pie.
Ingredients
Scale
Pie Crust
- 1 all butter pie crust (homemade or store-bought, sized for a 9” pie plate)
Apples
- 2 medium apples (approx 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: Set your oven to 425°F (220°C). This high initial temperature helps the crust to set and become crispy.
- Prepare Pie Crust: Place the all butter pie crust in a 9-inch pie plate and crimp the edges as desired. Chill the crust in the refrigerator until the filling is ready and oven is preheated to maintain its shape during baking.
- Cook Apples: Put the diced apples into a microwave-safe bowl with a few tablespoons of water. Microwave for 2-3 minutes until apples begin to soften. Drain well and allow to cool; this prevents excess moisture in the filling.
- Mix Filling Base: In a bowl, whisk together the eggs, dark corn syrup, ¼ cup granulated sugar, salt, and melted butter until smooth and combined.
- Assemble Apple Layer: Thoroughly drain the cooked apples again to ensure no liquid remains. Toss with cinnamon, sugar, and cornstarch. Spread this apple mixture evenly in the bottom of the chilled pie crust.
- Add Pecans: Arrange the pecan halves in a single flat layer over the apples, making sure they cover the filling evenly.
- Pour Filling: Slowly and carefully pour the corn syrup and egg mixture over the pecans. The pecans will float to the surface, becoming the pie’s crunchy top.
- Protect Edges and Bake: Place the pie on a cookie sheet to catch any drips. Cover the pie crust edges with a shield or foil strips to prevent over-browning. Bake at 425°F for 15 minutes.
- Reduce Temperature and Continue Baking: Lower oven temperature to 350°F (175°C) and bake for an additional 35 to 45 minutes. The pie is done when the top is puffed, slightly cracked, and the crust is golden.
- Cool Completely: Remove the pie from the oven and cool completely before slicing. This allows the filling to set for clean slices.
- Storage: Store any leftovers in the refrigerator or freeze for up to one month to maintain freshness.
Notes
- Don’t skip the initial high-temperature baking step; it ensures the crust is fully baked and crisp.
- Make sure pecans lay flat and are coated by the filling to prevent burning on the surface.
- The pie filling will be slightly puffed, a little jiggly, and have small cracks when fully baked, indicating perfect doneness.
Nutrition
- Serving Size: 1 slice
- Calories: 317 kcal
- Sugar: 30 g
- Sodium: 166 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
