Monday, November 21, 2011

Apple Pecan Pie



This is going to be a good week.  




1) My husband Steve is finally coming home, after being gone for almost 3 weeks – Which is almost a lifetime for us.



2) Thanksgiving is this week, which means family gatherings and eating lots and lots of food.



3) I get to pull out the Christmas decorations (which we really have only 3 things because we’ve never had a real house until now) and go shopping for newer decorations.




4) I have some incredible recipes that I’m really excited to show you.




Lately, I have been craving to make an apple pie.  A traditional, no-frills apple pie.




For some reason I always tend to gravitate to the more unique recipes.  I love the traditional recipes, but I also like to change it and make things more un-traditional and unexpected.  So the traditional recipes always fall to the wayside.



Well last week I got such the urge to make that apple pie that I got up immediately and made it.  Except {to my usual tendencies} I made a slight change :).  Instead of making a complete apple pie, I added pecans to the mix.  




So, I created an Apple Pecan Pie – A flaky, pie crust filled with a mixture of sliced apples, chopped pecans, sugar, and few extra ingredients, topped with a crumb topping.  

I loved the additions of the pecans to this pie.  It added an extra crunch that balances the soft texture of the apple filling.  





The pecans also add an extra fall touch to this pie.  Two fall flavors in one – apples and pecans.  And if you can’t decide between an apple pie and a pecan pie for Thanksgiving, why not make a combination of both?  An Apple Pecan Pie :).







Apple Pecan Pie

For Printable Recipe, Click here!


Makes: 1 9-inch Deep Dish Pie



Pie Crust

1/2 cup All Purpose Flour, plus more for dusting the surface

9 tablespoons (1 stick + 1 tbsp.) Unsalted Butter, Cold

1/2 teaspoon Salt

1 tablespoon Sugar

5 tablespoons Water (Very Cold)



Apple Pecan Filling

5 Medium-Sized Apples, Cored, Peeled, and Sliced

1 teaspoon Lemon Juice

1 ½ teaspoon Pure Vanilla Extract

¾ cup Pecans, Coarsely Chopped

1/4 cup Light Brown Sugar

¼ cup Sugar

4 teaspoons Ground Cinnamon

1 tablespoon Cornstarch



Crumble Topping

1/2 cup All Purpose Flour

2/3 cup Pecans, Chopped

¼ cup Sugar

6 tablespoons Unsalted Butter, Cold and cut into 1” squares



To make the crust, start by cutting the butter into ¼ inch squares.  Put all the butter in a small bowl and place in the freezer until needed.



In the bowl of a stand mixer, combine the flour, salt, and sugar; mix just to combine.  Add in the butter and beat until the butter pieces are the size of small peas and the mixture resembles coarse meal.  Some butter pieces may not break down.  If this happens, use your hands to squeeze the mixture together to break up the larger pieces.



With the mixer running on low speed, slowly add in the very cold water, 1 tablespoon at a time.  Stop adding water when the mixture comes together and is in wet clumps.  Be sure to not add too much water – you don’t want to dough to be extremely wet.  You might not use all 5 tablespoons, or you might need to use more. 



Pour out all the dough onto a lightly floured surface.  Form the dough into a disc.  Flour all sides of the dough, and wrap the disc in plastic wrap.  Chill for at least 1 hour.



Preheat the oven to 350 degrees F.



When the dough is done chilling, remove from the refrigerator, and place the disc onto a floured surface.  Dust the top of the dough with flour and, using a rolling pin, roll out the dough into a 12-inch circle, about 1/8 inch thick.  While you are rolling out the dough, be sure to check the bottom of the dough to make sure it is not sticking.  If it starts to stick, add more flour to the surface. 



Carefully roll the dough up onto the rolling pin and transfer it to a 9-inch deep-dish pie pan.  Trim the excess dough hanging off the sides of the pan.  Using your fore-finger and thumb, crimp the sides of the dough. 



Place the pie pan in the refrigerator while you make the filling.   Place the sliced apples in a large bowl.  Pour the lemon juice and vanilla extract on top and toss to coat the apples.  In a small bowl, whisk together the pecans, brown sugar, sugar, cinnamon, and cornstarch.  Add the pecan mixture to the sliced apples and toss to combine. 



Remove the pie pan from the refrigerator and pour the filling into the crust.  Set aside.



In the bowl of a stand mixer, or with your hands, combine the flour, pecans, sugar, and cold butter.  Mix until the butter is the size of a small pea and the mixture has created small, coarse crumbles.   Pour the topping over the entire surface of the filling.



Place the pie in the oven and bake until the filling begins to bubble and the topping has turned a golden brown, about 1 hour.



Allow the pie to cool completely before slicing.  Serve and enjoy!



The pie will last covered in the refrigerator for about 1 week.  To reheat the pie, place the whole pie in a 350 degrees F oven for about 20 minutes, or in a microwave for 90 seconds.



Pie dough recipe adapted from Baking Illustrated and Simply Recipes. Filling adapted from Taste of Home.

21 comments:

  1. ahhh I totally want this in my face NOW! <3 Love your photog skills girl! gorgeous1

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  2. oh my gosh, that looks incredible!!! So LOADED with apples, delish :) Your photos look gorgeous, as usual!

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  3. Wow! That looks soooo, so delicious! :) For some reason, the layers turned out gorgeous, I love looking at them. All the flavors sound amazing, great recipe :)

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  4. hey krissy! beautiful pie, as usual! i love that you added the pecans for crunch... yum!

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  5. This pie looks fantastic! And I'm so happy for you that you're husband is home. That would not be fun!

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  6. I am totally slicing my apples this way next time!

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  7. Thank you everyone for the wonderful comments! I LOVED this pie & it's great to hear that you do too :). Enjoy!

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  8. Wow look delicious :)

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  9. It will be a good week! This pie looks amazing. Can't wait to see you. Love you!
    Your hubby

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  10. Ooh! look at those lovely layers. Absolutely divine. love the stuffing.

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  11. That pie looks amazing! I have bookmarked this for sure! My family is going to love it!

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  12. I love the idea of this pie! My favorite pie is apple, and my husband's is pecan so this looks like it would be a great compromise for us. Peace at last! Thanks!

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  13. That's one of my favorite parts of this pie! The combination of Apple & Pecan :)

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  14. Slicing the apples with a mandoline is so simple & it produces such a stunning result! :)

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  15. The Pecans do add the perfect crunch :)

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  16. SO happy your going to try this pie! I'd love to hear how it turns out :)

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  17. Could you post the gluten free recipe??

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  18. Hi Gabbiee,
    I am planning on sharing my Gluten-Free Pie Crust recipe very soon!

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  19. My pie is baking as we speak. My mom bought this big bag of pecans and we all couldn't wait till Thanksgiving to use them and we had some apples that smelled/tasted amazing but were too mushy to eat by themselves, so this was the perfect excuse to make this! :)

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  20. AMAZING! Love this recipe! I added caramel on the pie crust before adding the apple mixture and it makes the crust even more DELISH! I am gluten free but I definitely make some hardcore exceptions.....especially for this pie :P

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Thank you for reading Krissy's Creations! I put much love and hard work into every post I create for you. If you enjoyed it, please leave a comment :). Know that I read every comment and appreciate them GREATLY!

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