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Apple pecan pie slice on a blue rimmed white plate - with a vintage blue stove behind it
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Apple Pecan Pie

Ingredients

  • 1 Pie crust Homemade or from the store, I use a premade frozen crust and do not thaw it

For the apple layer:

  • 4 Medium apples (I use Granny Smith) Cored & peeled
  • 1 Tsp Cinnamon
  • 1/2 Cup Brown sugar
  • 1 Tbsp Cornstarch

For the pecan pie layer:

  • 1/4 Cup Sugar
  • 4 Large Eggs Beaten
  • 1 Cup Dark corn syrup
  • 1/4 Tsp Salt
  • 4 Tbsp Unsalted butter Melted
  • 1-1/2 Cups Pecan halves

Instructions

  • Preheat oven to 425 degrees.
  • Place your pie crust in your pie plate. I use a 9 inch frozen crust (not thawed).
  • Dice the apples into small pieces, about 1/2 inch pieces. Place diced apples in a microwave safe bowl. Add 1/4 cup water & heat for 3 minutes, or until apples just start to soften. Drain very well and let cool while preparing the rest of the pie.
  • Using a whisk, combine the eggs, corn syrup, 1/4 cup of sugar, salt, & melted butter.
  • To the cooled & drained apples, mix in the brown sugar, cinnamon, & cornstarch. Scoop into the bottom of your pie crust.
  • Sprinkle the pecans over the top of the apples in a flat and even later. Carefully and slowly, pour the corn syrup mixture over the pecans.
  • Place the pie on a cookie sheet & cover the edges with a pie crust shield or strips of aluminum foil to prevent over browning. Bake at 425 for 15 minutes. Then, lower the temperature to 325 and bake for 35-45 minutes, or until the top is puffed, slightly cracked, and the crust is golden brown.
  • Cool completely before slicing. Store the pie in the refrigerator. It may also be frozen for 3-4 months.