This homemade Apple Pecan Pie combines the warm, spiced apple filling you expect from a classic apple pie with the crunchy, buttery texture of a pecan pie. It’s a perfect holiday dessert that brings together the best of both worlds.
This pie has been a family favorite for years and is surprisingly easy to prepare. The only real wait is chilling the pie dough for about an hour (or overnight), but the active hands-on time is under an hour, leaving you more time for family and festivities.
APPLE PECAN PIE INGREDIENTS
PIE CRUST INGREDIENTS:
FLOUR: 3 1/3 cups all-purpose flour.
SUGAR: 3 tablespoons granulated sugar.
SALT: 1/2 teaspoon salt.
UNSALTED BUTTER: 1 cup plus 2 tablespoons cold unsalted butter, cut into pieces.
SHORTENING: 3 tablespoons cold shortening.
APPLE PIE FILLING INGREDIENTS:
● PECANS: 1/4 cup chopped pecans.
APPLES: 8–9 medium tart apples, peeled, cored and sliced.
SUGAR: 1 cup granulated sugar.
NUTMEG: 2 teaspoons ground nutmeg.
FLOUR: 2 teaspoons all-purpose flour (to thicken filling).
BUTTER: 2 tablespoons unsalted butter, cut into small pieces to dot the filling.
CRUMB TOPPING INGREDIENTS:
● BROWN SUGAR: 1/2 cup dark brown sugar, packed.
BUTTER: 1/4 cup unsalted butter, softened to room temperature.
FLOUR: 1/3 cup all-purpose flour.
● CINNAMON: 1/4 teaspoon ground cinnamon.
PECANS: 1/4 cup chopped pecans for the crumble.
HOW TO MAKE APPLE PECAN PIE
MAKE PIE CRUST:
STEP 1: In a food processor, combine the flour, sugar, and salt.
STEP 2: Add the cold butter and cold shortening. Cut the butter into about 18 pieces and pulse until the mixture looks coarse, approximately 10–12 pulses.
STEP 3: Sprinkle 1/3 cup cold water over the mixture and pulse until the dough begins to hold together, about 8–10 pulses. If it seems dry, add water 1 teaspoon at a time. Do not over-process.
STEP 4: Turn the dough onto a lightly floured surface, gather into a disk, flatten slightly, and divide in half.
STEP 5: Wrap each portion in plastic wrap and refrigerate for at least 1 hour or up to 3 days (or freeze up to 2 weeks).
STEP 6: On a lightly floured surface, roll one portion of dough into a 12-inch circle about 1/8 inch thick.
STEP 7: Fit the dough into a 9-inch pie plate, gently pressing to line the bottom and sides. Trim the excess to leave about 1/2 inch overhang.
STEP 8: Preheat the oven to 375°F (190°C).
MAKE CRUMBLE TOPPING:
STEP 1: In a small bowl, use a fork to combine the brown sugar, softened butter, flour, cinnamon, and chopped pecans until the mixture forms coarse crumbs. Set aside.
MAKE APPLE PECAN FILLING:
STEP 1: In a large bowl, toss the sliced apples with the granulated sugar, flour, nutmeg, and ground cinnamon until the apple slices are evenly coated.
ASSEMBLE PIE:
STEP 1: Blind-bake the prepared pie crust for 10 minutes. Sprinkle the chopped pecans over the bottom of the crust. Spoon the apple mixture into the crust, dot with the 2 tablespoons of butter, and evenly sprinkle the crumble topping over the apples.
STEP 2: Bake for 45–50 minutes, until the topping is golden and the filling is bubbling. Allow the pie to rest 10–15 minutes before slicing.
STEP 3: Serve warm, optionally topped with vanilla ice cream or whipped cream. Enjoy!
ADDITIONAL BAKING TIPS
Pie Crust Tip: Make the pie crust first and allow it to chill well. Chilled dough is easier to roll and produces a flakier crust. If your recipe makes two crusts, you can save the extra dough for another pie or freeze it for later.
Best Apples to Use: A mix of Gala and Granny Smith apples works well—Granny Smith add tartness while Gala softens and sweetens, creating a balanced filling.
Serving Suggestions: This pie is excellent warm with a scoop of vanilla ice cream or a dollop of whipped cream.
BAKING TOOLS NEEDED
Pie dish: A 9-inch pie dish works best for this recipe.
Mixing bowls: Several sizes for preparing the filling and topping.
Pie server: Useful for serving neat slices.
MORE PIE RECIPES
NO BAKE STRAWBERRY & CREAM PIE
MINI CHERRY PIES
VERY BERRY ICE CREAM PIE
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Apple Pecan Pie
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Ingredients
PIE CRUST:
- 3 ⅓ cups all-purpose flour
- 3 Tablespoons granulated sugar
- ½ teaspoon salt
- 9 ounces cold, unsalted butter, cut into pieces
- 3 Tablespoons cold vegetable shortening
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
- 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 shortening, cut butter into pieces, and pulse until coarse.
- Sprinkle cold water and pulse until the dough starts to come together. Add water 1 teaspoon at a time if needed.
- Turn the dough out, form into a disk, divide in half, wrap, and chill at least 1 hour.
- Roll one disk into a 12-inch circle and line a 9-inch pie plate. Trim the edges and preheat oven to 375°F.
MAKE CRUMBLE TOPPING:
- Combine brown sugar, softened butter, flour, cinnamon, and chopped pecans with a fork until crumbly. Set aside.
MAKE APPLE PECAN FILLING:
- Toss sliced apples with sugar, flour, nutmeg, and cinnamon until well coated.
ASSEMBLE PIE:
- Bake the crust for 10 minutes, then sprinkle chopped pecans on the bottom. Add the apple filling, dot with butter, and top with the crumble.
- Bake 45–50 minutes until golden and bubbling. Cool 10–15 minutes before serving.
- Serve warm with ice cream or whipped cream.
Notes
- Prepare and chill the pie crust first for best results. If your crust recipe yields two crusts, you can freeze the extra or save it for another pie.
, Carbohydrates: 113g
, Protein: 7g
, Fat: 45g
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APPLE PECAN PIE
