Apple Pecan Pie
This homemade Apple Pecan Pie has all the flavors you love from a apple pie with the delicious crunch of a pecan pie.
It’s the best of both worlds!
Thanksgiving is next week already.
And if your still trying to decide if your going to make an apple or a pecan pie for your Thanksgiving dessert.
No need to make a decision because you can make this delicious apple pecan pie!
It has everything you love about apple pie with the delicious crunch of a pecan pie.
It really is the best of both worlds!
This apple pecan pie has been a family favorite of ours during the holiday season and it’s so easy to make.
The hardest part about this pie is waiting an hour (or overnight) for the pie crust to chill.
But other than that you can make this pie in under an hour which means you will have more time to spend time with your family this holiday season.
APPLE PECAN PIE INGREDIENTS
PIE CRUST INGREDIENTS:
FLOUR: 3 1/3 cups all-purpose flour.
SUGAR: 3 Tablespoons granulated sugar.
SALT: just a 1/2 teaspoon of salt.
UNSALTED BUTTER: 1 cup and 2 Tablespoons of cold unsalted butter.
SHORTENING: 3 Tablespoons of cold shortening.
APPLE PIE FILLING INGREDIENTS:
● PECANS: 1/4 cup chopped pecans.
● APPLES: 8-9 medium tart apples.
● SUGAR: 1 cup of granulated sugar.
● NUTMEG: just 2 teaspoons of ground nutmeg.
● FLOUR: 2 teaspoons of all-purpose flour.
● BUTTER: 2 Tablespoons unsalted butter.
CRUMB TOPPING INGREDIENTS:
● BROWN SUGAR: 1/2 cup dark brown sugar.
● BUTTER: 1/4 cup unsalted butter. Make sure the butter is softened to room temperature before making the crumble topping.
● FLOUR: 1/3 cup all-purpose flour.
● CINNAMON: 1/4 teaspoon ground cinnamon.
● PECANS: 1/4 cup chopped pecans.
HOW TO MAKE APPLE PECAN PIE
MAKE PIE CRUST:
STEP 1: Put flour, sugar, and salt in a food processor.
STEP 2: Add the COLD butter and COLD vegetable shortening. Cut cold butter into 18 pieces. Pulse until mixture becomes coarse, about 10-12 pulses.
STEP 3: Sprinkle 1/3 cup of COLD water over the mixture and pulse until the dough starts to come together, about 8-10 pulses. If the mixture seems dry, add more water about 1 teaspoon. DO NOT OVER PULSE THE DOUGH!
STEP 4: Turn the dough out onto a clean work surface, and gather it into a circle and flatten slightly. Divide dough in half.
STEP 5: Wrap pie crust doughs in plastic wrap and refrigerate for at least 1 hour or up to 3 days. You can also freeze it for up to 2 weeks.
STEP 6: On a lightly floured surface with a lightly floured rolling pin, roll the dough into 12 inch circle; about 1/8-inch thick.
STEP 7: Carefully place pie crust dough onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.
STEP 8: Preheat oven to 375F degrees.
MAKE CRUMBLE TOPPING:
STEP 1: In a small bowl, using a fork, mix together brown sugar, butter, flour, cinnamon, and chopped pecans until crumbly. Set aside.
MAKE APPLE PECAN FILLING:
STEP 1: In a large bowl, mix together the sliced apples, sugar, flour, nutmeg, and ground cinnamon.
ASSEMBLE PIE:
STEP 1: Bake prepared pie crust for 10 minutes. Sprinkle chopped pecans onto bottom of pie crust. Spoon apple filling into pie crust and dot with butter. Sprinkle crumble topping on the top of the apple filling.
STEP 2: Bake 45- 50 minutes. Let cool for 10-15 minutes before serving.
STEP 3: Serve warm with a scoop of vanilla ice cream or whipped cream. Enjoy!
ADDITIONAL BAKING TIPS
HOW TO MAKE HOMEMADE PIE CRUST: Make sure you make the pie crust, FIRST. I have created a step-by-step guide showing you exactly how to make the best pie crust. My pie crust dough recipe does make two pie crust but for this apple pecan pie you will only need one pie crust. No worries, my pie crust recipe is super easy to half.
BEST APPLES TO USE IN APPLE PIE: I used a mix of of gala and granny smith apples because they bake the best and I love the tart flavors of these apples, especially in this apple pecan pie.
PIE TOPPINGS: Serve this pie warm with a scoop of vanilla ice cream or top with whipped cream!
BAKING TOOLS NEEDED
PIE DISH: This is my favorite 9-inch pie dish.
MIXING BOWLS: These are my favorite mixing bowls, I use them for everything!
PIE SERVER: This one is the best pie server because it has a edge on one side that you can use to cut the pie, too!
MORE PIE RECIPES
NO BAKE STRAWBERRY & CREAM PIE
Apple Pecan Pie
Ingredients
PIE CRUST:
- 3 ⅓ cups all-purpose flour
- 3 Tablespoons granulated sugar
- ½ teaspoon salt
- 9 ounces cold, unsalted butter, cut into 18 pieces, 1 cup plus 2 Tablespoons
- 3 Tablespoons cold vegetable shortening, cut into 3 pieces
APPLE PECAN FILLING:
- ¼ cup chopped pecans
- 8-9 medium tart apples, cored and sliced
- 1 cup granulated sugar
- 2 teaspoons nutmeg
- ½ teaspoon ground cinnamon
- 2 teaspoons all-purpose flour
- 2 Tablespoons unsalted butter
CRUMB TOPPING:
- ½ cup dark brown sugar, packed
- ¼ cup unsalted butter, softened
- ⅓ cup all-purpose flour
- ¼ teaspoon ground cinnamon
- ¼ cup chopped pecans
Instructions
MAKE PIE CRUST:
- Put flour, sugar, and salt in a food processor.
- Add the COLD butter and COLD vegetable shortening. Cut cold butter into 18 pieces. Pulse until mixture becomes coarse, about 10-12 pulses.
- Sprinkle 1/3 cup of COLD water over the mixture and pulse until the dough starts to come together, about 8-10 pulses. If the mixture seems dry, add more water about 1 teaspoon. DO NOT OVER PULSE THE DOUGH!
- Turn the dough out onto a clean work surface, and gather it into a circle and flatten slightly. Divide dough in half.
- Wrap pie crust doughs in plastic wrap and refrigerate for at least 1 hour or up to 3 days. You can also freeze it for up to 2 weeks.
- On a lightly floured surface with a lightly floured rolling pin, roll the dough into 12 inch circle; about 1/8-inch thick.
- Carefully place pie crust dough onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.
- Preheat oven to 375F degrees.
MAKE CRUMBLE TOPPING:
- In a small bowl, using a fork, mix together brown sugar, butter, flour, cinnamon, and chopped pecans until crumbly. Set aside.
MAKE APPLE PECAN FILLING:
- In a large bowl, mix together the sliced apples, sugar, flour, nutmeg, and ground cinnamon.
ASSEMBLE PIE:
- Bake prepared pie crust for 10 minutes. Sprinkle chopped pecans onto bottom of pie crust. Spoon apple filling into pie crust and dot with butter. Sprinkle crumble topping on the top of the apple filling.
- Bake 45- 50 minutes. Let cool for 10-15 minutes before serving.
- Serve warm with a scoop of vanilla ice cream or whipped cream. Enjoy!
Notes
- Make sure you make the pie crust, FIRST. I have created a step-by-step guide showing you exactly how to make the best pie crust. My pie crust dough recipe does make two pie crust but for this apple pecan pie you will only need one pie crust. No worries, my pie crust recipe is super easy to half.
PIN IT!
APPLE PECAN PIE
Can I cheat and use store bought pie crust? If so, do I get deep dish?
Yes you can use store bought crust. 🙂
Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
I loved this combo, falls two favorites coming together!! This pie had every texture and flavor you needed, I will definitely be making this pie again!
Two of my favorites in one amazing pie!! This is a must make again recipe!!
Two of my favorite pies in one! And they go together amazingly!
YUM! This looks like the perfect pie to make for Thanksgiving!
Love this pie. Turned out perfect 🙂
Oh yum! This looks so tasty and perfect for the holidays!!!!
Delish! I wanted an apple/pecan combination and one that was simple. Holy cow – ignore the simple portion as the pie turned out fabulously. I wasn’t expecting it to have such a strong pecan pie taste underlying the apple pie.
We used some maple nut ice cream – over the top!
I had been starting to think what I would make for my Thanksgiving pie and this will be it.
Thanks!
Oh god, these should be forbidden! They look insane!
I just put 2 of these in the oven!! Can’t wait to eat some later for Thanksgiving. 🙂 I used 8 apples and the filling ended up making enough for 2 pies. Is this recipe for 1 pie? Not that I’m complaining 🙂 But glad I had 2 pie crusts ready. Thnx!!
One of the best looking pies I have seen in a while. Cheers.
I can’t believe Thanksgiving is a week away!! It would be a happy day for sure if I had this pie after dinner. I love mashup recipes like this, Jenn!
best of both worlds!
I love love love that you combined apple and pecan pie into one! Your recipe looks so easy, too! Pinned!
Oooo combining two of my all time favorites! This would be welcomed at my Thanksgiving table!
This pie looks amazing. Waiting to eat it would be the worst, I want to dive right in!
There is nothing I don’t LOVE about this dish! I am obsessed with pecans this time of year and who doesn’t love apple pie??
You combined two of my favorite pies ever! Well done 🙂
What a great mix! You have topped the pecan pie chart!
This apple pie looks gorgeous and great step-by-step shots.
Jenn, this is basically the perfect pie!! I am kind of obsessed with it! 🙂
What a fun combination!! Perf for Thanksgiving 🙂
What a great combination of pie flavors! That crumb topping looks so good!
Yum! I love apple and pecan pie, so putting them together is a great idea. I think there’s a typo in the Step 4 photo, it says “butmet” and I’m assuming it’s supposed to be “nutmeg”? 🙂
Thanks for catching my typo, Julia! 🙂
Totally pinning to my scrumptious pie board! Thanks for sharing!
I mean what are the holidays without pie?! And this one combines two of my favorites so you knocked it out of the park! Love the step by step photos as well…pie can be kind of intimidating!