Apple Pecan Pie
Fall is here, the holidays are right around the corner and this Thursday we will all likely be gorging ourselves on pie. Here is the pie I’ll be serving for Thanksgiving. What will you be serving?
Apple Pecan Pie: This recipe is a cinch. It’s a classic sweet and tart apple pie with pecans thrown in for a homey crunch and nutty flavor. Depending on how sweet or tart you’d like your pie you can choose a different apple. Sweeter apples like fuji will make a sweet pie with a soft texture. Tart apples like Grannysmith will lend a tarter, less sweeter bite and tends to add a crispy texture. I prefer apple varieties that fall in the middle, such as the Pink Lady apples.
Apple Pecan Pie a
y 1 standard pies
t 1 hour
2 Pecan Pie Crusts (recipe below)
3 pounds apple slices (about 4 large apples)
1 teaspoon lemon juice
8 ounces chopped pecans
1 tablespoon cinnamon
6 ounces sugar
1 teaspoon salt
2 ounce cornstarch
1. Preheat an oven to 375°F. Roll out the pie crusts to make two large circle disks. Place one disk in the pie dish.
2. Toss the apple slices in the lemon juice to keep them from browning. Add the pecans, cinnamon, sugar, salt and cornstarch. Toss everything together to evenly coat the apple slices.
3. Pour the filling into the pie dish.
4. Add the top crust.
For a solid top crust: Add the second disk of dough on top, pressing the edges together to seal them. Cut a few slits in the top to let the steam escape. Cut any excess dough off from the edges.
For a lattice top: Cut the second disk of dough into 1″ wide strips. Lay half of the strips on top of the pie in equidistant parallel lines. Fold half of the lines back and lay another strip perpendicular across the center. Lay those strips back down and fold the other half back. Lay another strip of dough perpendicular. Repeat until you’ve used all the strips and the lattice top is completely. Pinch down all the edges and cut off any extra pieces of dough.
5. Brush egg wash on top of the dough. Place the pie in the oven and bake at 375°F for 45 to 60 minutes or until the filling is thick and bubbly and the crust is golden brown.
6. Remove and let cool.
r Store in an airtight container at room temperature for a couple days.
n Use any variety or apple or nut in this recipe.
Pie Dough: This is my standard flaky pie dough recipe but with a third of the flour replaced with ground pecans, originally used for my Spiced Wine & Pear Hand Pies. The ground pecans gives the dough a slightly sweet, nutty flavor and adds a little crunch.
Pecan Pie Crust nst
y 2 pie crusts, enough for 8 hand pies
t 2 hours
Prep: 10 minutes
Chilling: 1-2 hours
9 ounces bread flour
4 ounces ground pecans
1 teaspoon salt
8 ounces unsalted butter, cold and roughly chopped
3 ounces lard, cold and roughly chopped
1/4 cup ice water
1. Place the flour, ground pecans and salt in the bowl of a food processor. Pulse a few times to mix thoroughly.
2. Add the cold, chopped butter and lard to the food processor. Pulse a few times until the butter is about the size of small peas or grape nuts and the mixture resembles cornmeal.
3. Add the water. Pulse until the mixture comes together and a dough is just formed. Be careful not to over mix the dough.
4. Pour the dough out onto parchment paper. Knead together lightly if needed. Form the dough into a disk and wrap completely in parchment paper.
5. Refrigerate the dough for at least an hour to give the dough time to rest and to make it easier to work with and roll out.
6. Remove the dough from the refrigerator just before rolling out.
r Store in a refrigerator up to a day, or in the freezer up to a month.
n Avoid adjusting the recipe.
s This recipe calls for a food processor though the dough can be made by hand as well.
t Pay attention to the temperature while assembling this recipe. It is best to keep the butter and dough as cold as possible while working with it.