Pecan Apple Pie Recipe

5 5 9
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Pecan Apple Pie Recipe

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5 5 9
Publisher Photo
From Kalamazoo, Michigan, Anne Betts shares, "My husband often begs me to bake this extra-special crumb-topped pie for dessert."
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min.

Ingredients

  • Pastry for double-crust pie (9 inches)
  • 1 cup sugar
  • 1/3 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 12 cups thinly sliced peeled tart apples (about 10 apples)
  • TOPPING:
  • 1 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup quick-cooking oats
  • 1/2 cup cold butter, cubed
  • 1/2 to 1 cup chopped pecans
  • 1/2 cup caramel ice cream topping

Directions

Line two 9-in. pie plates with pastry. Trim and flute edges; set aside. In a large bowl, combine sugar, flour, cinnamon and salt; add apples and toss to coat. Pour into pastry shells.
For the topping, combine brown sugar, flour and oats; cut in butter until crumbly. Sprinkle over apples. Cover edges loosely with foil. Bake at 375° for 25 minutes. Remove foil; bake 25-30 minutes longer or until filling is bubbly. Sprinkle with pecans; drizzle with caramel topping. Cool on wire racks. Yield: 2 pies (6-8 servings each).
Originally published as Pecan Apple Pie in Taste of Home October/November 2000, p65

Nutritional Facts

1 slice: 806 calories, 32g fat (14g saturated fat), 41mg cholesterol, 472mg sodium, 130g carbohydrate (87g sugars, 5g fiber), 6g protein.

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  • Pastry for double-crust pie (9 inches)
  • 1 cup sugar
  • 1/3 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 12 cups thinly sliced peeled tart apples (about 10 apples)
  • TOPPING:
  • 1 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup quick-cooking oats
  • 1/2 cup cold butter, cubed
  • 1/2 to 1 cup chopped pecans
  • 1/2 cup caramel ice cream topping
  1. Line two 9-in. pie plates with pastry. Trim and flute edges; set aside. In a large bowl, combine sugar, flour, cinnamon and salt; add apples and toss to coat. Pour into pastry shells.
  2. For the topping, combine brown sugar, flour and oats; cut in butter until crumbly. Sprinkle over apples. Cover edges loosely with foil. Bake at 375° for 25 minutes. Remove foil; bake 25-30 minutes longer or until filling is bubbly. Sprinkle with pecans; drizzle with caramel topping. Cool on wire racks. Yield: 2 pies (6-8 servings each).
Originally published as Pecan Apple Pie in Taste of Home October/November 2000, p65

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Reviews forPecan Apple Pie

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MY REVIEW
Cherie Hill User ID: 1488797 28422
Reviewed Nov. 16, 2013

"This is an excellant tasting pie! It is soooo delicious! I will make this again & again. I used Rome apples, (my favorite for pie), & it turned out perfect. I've baked alot of different caramel & pecan apple pies & this is by far THE BEST!!!!!!!"

MY REVIEW
Mamasuejean User ID: 1786018 81622
Reviewed Apr. 21, 2012

"My first taste of this pie was when my daughter-in-law made it. It was so scrumptous. I have made it since then myself, and everyone enjoys it."

MY REVIEW
annamariatu User ID: 2868247 28721
Reviewed Nov. 25, 2008

"Re: Pecan Apple pie

This truly is the best apple pie I have ever had by far!! We are making two for Thanksgiving and we can hardly wait to have it again."

MY REVIEW
darlenemt08 User ID: 345156 26301
Reviewed Nov. 11, 2008

"Found this recipe in a TOH bonus book that came with my magazine. I don't care for apple pie. Saw this recipe and it sounded really good. It's an apple pie/apple crisp with pecans & caramel topping on top. I like apple crisp. Just made one pie yesterday. WOW! It's sooo good!!! I made Paula Deen's pie crust for this recipe. Put both together and they're WONDERFUL. I'm making just one pie for an early family Thanksgiving dinner."

MY REVIEW
kareno52 User ID: 2430846 26300
Reviewed Nov. 4, 2008

"My husband, a big fan of apple pie said this was the best apple pie he's ever had."

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