apple pecan pie recipe

Written ByJenny Smyth Posted on
apple pecan pie recipe
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The Best apple pecan pie recipe

I’ve been making apple pecan pie for my family for years, and it’s always a hit. The combination of tender apples, crunchy pecans, and a flaky crust is just perfect.

My kids love helping me in the kitchen, especially when we get to press the dough into the pie dish. It’s a great way to spend quality time together and create memories that will last a lifetime.

One of the things I love about this recipe is that it’s easy to make ahead of time. Whether you’re preparing for a special occasion or just need a dessert for a weeknight dinner, this pie is always a good idea.

The original recipe comes from my grandmother, who learned it from her mother. It’s been passed down through generations, and I’m so glad I can share it with all of you.

When I take a bite of this pie, I’m immediately transported back to my childhood. The flavors are so familiar and comforting that it feels like home.

This pie is perfect for any occasion – whether you’re celebrating a holiday, hosting a dinner party, or just need a sweet treat to brighten up your day.

Apple Pecan Pie

Apple Pecan Pie

4.5 from 1309 votes

A classic apple pie with a crunchy pecan topping. The sweet and tart apple filling is complemented by a buttery pecan crumble.

Prep Time30 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hr 25 mins
Servings: 8Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Crust

2 1/2 cups all-purpose flour
1 tsp salt
1 cup cold unsalted butter, cubed
6-8 tbsp ice water

For the Apple Filling

6 cups peeled and sliced Granny Smith apples (about 6 medium apples)
3/4 cup granulated sugar
2 tbsp all-purpose flour
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp lemon juice

For the Pecan Topping

1 cup pecan halves
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup unsalted butter, melted
1/2 tsp ground cinnamon

👨‍🍳Directions

1Prepare the pie crust by combining flour and salt in a large bowl.
2Cut in cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces.
3Add ice water one tablespoon at a time, mixing with a fork until the dough just holds together when pressed.
4Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5Meanwhile, preheat the oven to 375°F (190°C).
6On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8 inch thick.
7Carefully transfer the dough to a 9-inch pie dish, pressing it gently into the bottom and sides.
8Trim the overhanging edges to about 1/2 inch, fold them under, and crimp the edges with a fork or your fingers.
9In a large bowl, combine the sliced apples, granulated sugar, 2 tablespoons flour, cinnamon, nutmeg, and lemon juice.
10Toss until the apples are evenly coated.
11Pour the apple mixture into the prepared pie crust, spreading it evenly.
12In a separate bowl, mix the pecan halves, brown sugar, 1/4 cup flour, melted butter, and 1/2 teaspoon cinnamon until crumbly.
13Sprinkle the pecan topping evenly over the apples.
14Place the pie on a baking sheet to catch any drips.
15Bake at 375°F for 45 to 55 minutes, until the crust is golden brown and the filling is bubbly.
16The apples should be tender when pierced with a knife.
17If the topping browns too quickly, tent loosely with foil after 30 minutes.
18Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing.
19This allows the filling to set properly.
20Serve warm or at room temperature.

🔧Equipment

9-inch pie dish
Rolling pin
Mixing bowls
Measuring cups and spoons
Knife
Cutting board
Fork
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 24g💛Saturated Fat: 10g❤️Cholesterol: 40mg🧂Sodium: 300mg🌾Total Carbs: 65g🥦Dietary Fiber: 4g🍬Sugars: 38g🥩Protein: 5g

📝Notes

For a deeper flavor, toast the pecan halves in a dry skillet over medium heat for 2-3 minutes before using. You can also add 1/2 cup of raisins or dried cranberries to the apple filling for extra texture.

Watch Video Of How Apple Pecan Pie Works

One of the best things about this apple pecan pie recipe is that it’s easy to store and reheat. Simply wrap any leftovers tightly in plastic wrap or aluminum foil and refrigerate or freeze until you’re ready to serve again.

When reheating, simply thaw at room temperature or bake in a preheated oven at 350°F (175°C) for 20-25 minutes until warm and flaky. This pie is perfect for any occasion – whether you’re celebrating a holiday, hosting a dinner party, or just need a sweet treat to brighten up your day.

❓ Frequently Asked Questions About Apple Pecan Pie

Q: What type of apples should I use?

A: For this recipe, you’ll want to use a combination of sweet and tart apples, such as Granny Smith and Gala. This will give your pie a nice balance of flavors.

Q: Can I substitute the pecans with walnuts?

A: While walnuts will work in a pinch, the texture and flavor of pecans are what make this pie truly special. If you don’t have pecans on hand, you can try using another type of nut, but keep in mind that the result will be slightly different.

Q: How long does this pie need to chill before serving?

A: It’s best to let the pie chill for at least 30 minutes before serving to allow the filling to set properly.

Q: Can I make this pie without a food processor?

A: While a food processor makes quick work of chopping nuts and mixing dough, you can also do these tasks by hand if needed.

Q: Will this pie freeze well?

A: Yes, you can freeze this pie for up to 3 months. Simply wrap it tightly in plastic wrap or aluminum foil and store it in the freezer until you’re ready to serve.

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