What could be better than an apple pie with pecans, offering the perfect crunchy deliciousness to one of autumn’s favorite treats! This recipe is, well, easy as pie – but very impressive turned out on a plate and ready to serve.

You’ll need:

  • 1 cup chopped pecans
  • 1/2 cup light brown sugar
  • 1/3 cup melted butter
  • 6 apples (granny smith, rome, winesap are great), cut in 1″ chunks
  • 1/4 cup white sugar
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 2 tblsp flour

Stir together pecans, brown sugar and butter, then press into the bottom of pie plate.

Lay pie crust on top of the nut mixture.

Mix apples with remaining ingredients and spread onto pie crust, packing tightly and leave a mound in the center. I put a few pats of butter on top for added flavor.

Top with the second crust, and cut slits in top crust, then crimp the edges. There’s no need to decorate it with the leftover pie crust; I just did that for the photo. Cut 6 slits in the top for steam to escape while baking.

Bake at 375 degrees for about 1 hour, until crust is golden brown and apples are tender (which you can check by using a toothpick poked into one of the steam slits).

Cool on wire rack for 10 minutes. Put a serving plate on top of the pie then flip it over and remove the pie plate. If some pieces of pecans stick to the pie pan, just remove them with a spoon and place on top of the pie.

Try to wait one hour before you eat it. Just try.

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