Apple season again! I always try to make something a little different when we have our annual fall Apple Pie Bake-off. This year it was the yummy combination of apples and pecans.
Soft baked apples & crunchy pecans go well together.
Great flavors and textures! I used a crumble topping to add to the texture.
9-inch unbaked pie crust
6-8 cups of apples
3/4 cup sugar
1/4 cup flour
1 tsp. cinnamon
1/2 cup pecans, coarsely chopped
1/2 cup quick or rolled oats
1/2 cup sugar
1/4 cup flour
1/2 cup pecans, finely chopped
3 TB butter melted
Preheat oven to 425°F.
Peel, core, and slice the apples and place in a large bowl. Mix sugar, flour, cinnamon and pecans in a small bowl and add to apples. Mix and allow the apples to sit a few minutes so the juices release and the flavors combine. Stir occasionally.
Pour apples into pie crust, heaping it higher in the middle.
Mix the dry ingredients for the crumble topping. Add the melted butter and stir. Spread the crumble topping evenly over the pie.
Bake the pie for about 20 minutes, then lower the oven to 350°F and bake for an additional 20-30 minutes.
Tips from Jane
—I have made this with Macintosh apples and it was great, but any tart apple (Macoun, Cortland, etc.) will do.
—One medium to large apple will give you about a cup of sliced apples. I like them sliced pretty thin.
—I like to use larger (coarsely chopped) pieces of pecan in the pie, so you can really taste them, and smaller (finely chopped) pieces in the topping so they mix with the other ingredients. But the distinction isn’t that great.
—I spread the crumble topping with my hand, the easiest way to get it even.
—Since I like to fill my pies with lots of fruit, they sometimes spill over. To protect your oven, place an old baking sheet or some aluminum foil on the bottom rack of the oven.