Pecan Apple Pie Recipes

Steps:

• Roll out dough to a 12-inch round on a lightly floured work surface. Transfer to a 9-inch pie plate. Trim edges, leaving a 1/2-inch overhang. Fold edges of dough under itself until flush with edge of dish. Crimp edges with fingers, the tines of a fork, or a spoon. Refrigerate until firm, about 30 minutes. Meanwhile, make crumb topping.
• Crumb Topping: Combine flour, pecans, brown sugar, and salt in a medium bowl. Massage butter into flour mixture with your fingers until mixture clumps together and no dry flour remains. Press into bottom of bowl and refrigerate until firm, about 20 minutes.
• Filling: In a large bowl, toss apples and pecans with flour, sugar, cinnamon, and salt until evenly coated. Stir together lemon juice and vanilla, drizzle over apple mixture, and toss to evenly coat.
• Preheat oven to 375 degrees with racks in middle and lower third positions. Place a parchment-lined rimmed baking sheet on lower rack. Pour apple mixture into crust. Break up topping into large pieces and sprinkle evenly over filling. Bake on center rack until bubbly and crust is golden brown, 1 1/4 to 1 1/2 hours. (If crust and crumb topping brown too quickly, tent with foil.) Let cool completely on a wire rack before slicing and serving.

Steps:

• Preheat oven to 425*.
• Steam the apple slices in 1 or 2 Tbsp water in a covered saucepan for 5 minutes. Remove from heat and add the sugars, salt, flour, nutmeg, cinnamon, lemon juice, and butter. Mix well and turn into unbaked pie shell.
• Topping:.
• Blend sugar, flour and butter. Sprinkle on top of pie. Sprinkle nuts over topping.
• Cover top of pie with foil and bake at 425 for 15 minutes, then reduce oven heat to 375. Remove foil and bake 30 to 40 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a 9 inch deep-dish pie pan, combine pecans, brown sugar and margarine; spread into a single layer. Roll out dough, and place bottom crust over pecan mixture.
• In a large bowl, combine apples, sugar, flour, cinnamon and nutmeg. Pour into crust in pan. Top with second crust. Fold edges of crust over, and flute to seal edges. Make several small slits in the top to allow steam to escape.
• Place pan on foil or cookie sheet during baking to guard against spillage. Bake in preheated oven for 40 to 50 minutes, or until crust is golden brown and apples are tender.
• Cool pie in pan for 5 minutes. Place serving plate over pie, and flip to invert, being careful not to come in contact with molten sugar. If some of the nuts stick to the pan, remove them with a knife, and place on pie. Allow to cool for 1 hour.

Steps:

• On a lightly floured surface, roll dough to two 1/8-in.-thick circles; transfer to two 9-in. pie plates. Trim and flute edges; set aside. In a large bowl, combine sugar, flour, cinnamon and salt; add apples and toss to coat. Pour into crusts. , For the topping, combine brown sugar, flour and oats; cut in butter until crumbly. Sprinkle over apples. Cover edges loosely with foil. Bake at 375° for 25 minutes. Remove foil; bake 25-30 minutes longer or until filling is bubbly. Sprinkle with pecans; drizzle with caramel topping. Cool on wire racks.

Steps:

• For the crust: Position the oven rack in the middle of the oven and preheat the oven to 350 degrees F. Coat the bottom and sides of a 9 1/2-inch deep-dish pie pan with nonstick cooking spray.
• Roll the pie dough out, if needed, into a 10-inch round on a lightly-floured surface (or between two pieces of floured parchment paper). If the dough gets too warm, refrigerate it to firm up. Ease the dough into the prepared pie pan. Fold the overhanging dough under itself and crimp the edges as desired. Chill for 30 minutes.
• Meanwhile, spread the pecans out on a baking sheet and bake until golden and toasted, 8 to 10 minutes. Let cool and separate 1/3 cup; coarsely chop the 1/3 cup pecans for garnish and set aside.
• Put the pie pan on a baking sheet and line the chilled pie crust with foil or a large coffee filter and fill with pie weights. Bake until the edges are just barely golden, 15 to 18 minutes. Remove the foil with weights, then brush the bottom and edges of the dough all over with the egg white and continue baking until the bottom of the crust is also just barely golden, 8 to 10 minutes more. Transfer to a rack and cool completely. (Par-bake your pie shell up to 1 day in advance.)
• For the pecan pie filling: Scatter the remaining 1 cup pecans in the bottom of the cooled pie shell. Whisk the corn syrup, brown sugar, butter, egg and 1/4 teaspoon salt together in a medium bowl. Pour the egg mixture over the pecans. Bake until just set, 20 to 25 minutes. Transfer the pie to a rack until cool to the touch.
• For the apple pie filling: Meanwhile, peel, core and cut the apples into 1/4-inch slices. Toss with the granulated sugar and lemon juice in a medium bowl. Melt the butter in a large nonstick skillet over medium heat, then add the apples and cook, gently stirring occasionally, until the apples are soft but still hold their shape, about 10 minutes. Stir in the flour and cool completely. (Spread the mixture out on a baking sheet in a thin layer to help cool faster).
• Pile the cooled apple mixture up and around the edge of the cooled pie (directly on top of the pecan filling) leaving about an 8-inch well in the center of the pie.
• For the pumpkin pie filling: Whisk together the pumpkin, heavy cream, granulated sugar, egg and spice in a medium bowl. Pour the filling into the center of the pie (directly on top of the pecan filling) with the apples as a border.
• Bake the pie until the pumpkin center is set with just a slight jiggle, 50 minutes to 1 hour. If the crust gets too brown, cover with foil or a pie crust shield. Let the pie cool completely on a rack.
• Sprinkle the reserved 1/3 cup chopped pecans around the pie, snug up against the apple filling. Slice and serve with dollops of whipped cream.

Steps:

• Clean and soak the cornhusks in warm water for 1 hour.
• In a bowl, mix by hand the masa, oil, baking powder and salt. Add the brown sugar and cinnamon and mix well. Gently mix in the apple pie filling and pecans. For small tamales, place about 3 tablespoons filling on the smooth side of 1 cornhusk and wrap. There is no rule to wrapping tamales, just do the best you can and have fun. However, peeling apart a cornhusk into strips and using as ties to hold together each tamale is helpful.
• Bring water to a boil in a tamale pot or steamer. Steam the tamales over medium heat until the masa is no longer white and doughy, about 40 minutes.

Steps:

• Pastry: Combine flour, sugar, baking powder, and salt in the bowl of a food processor. Add butter and pulse until butter is incorporated, leaving pieces no larger than the size of a lentil. Transfer mixture to the bowl of a stand mixer fitted with the paddle attachment. With machine running on low speed, slowly add 3/4 cup buttermilk. Process until dough just comes together but does not form a ball, adding up to 1/4 cup more buttermilk if needed to bring dough together. Finish by hand, firmly pressing dough together to incorporate wet into dry. When there are still some dry crumbles, divide dough in half. Transfer each half to a piece of plastic wrap. Using the plastic wrap, form each into a disk and wrap well. Chill until firm. Divide each disk into 6 equal pieces. Working with one piece at a time, roll out on a lightly floured work surface into a 7-inch circle. Transfer to a baking sheet and place in freezer until well chilled. Repeat process with remaining dough.
• Filling: Toss apples to coat with lemon juice in a large bowl. Add granulated sugar, 1/2 cup brown sugar, flour, cinnamon, and salt; toss to combine. Gently stir in vanilla and heavy cream. Melt butter in a large pot over medium heat, and add remaining 1/2 cup brown sugar and apple mixture. Cook, stirring occasionally, until mixture thickens. Let cool and transfer to refrigerator until chilled.
• Streusel: Combine flour, sugar, and butter in a medium bowl. Mix until coarse crumbs form; add pecans and mix to incorporate. Transfer to refrigerator until chilled.
• Finishing: Preheat oven to 375 degrees. Fit one dough round into a 5-inch metal pie tin to create a bottom crust. Fill with about 1/2 cup of the apple filling mixture. Sprinkle with 1 tablespoon streusel mixture. Gently brush edges of dough with egg white to moisten. Top with a second round. Gently press to adhere. Trim edges flush to end of pan and crimp, as desired. Brush top with egg white. In a small bowl, combine cinnamon and sugar and sprinkle over pie. Place on a rimmed baking sheet and transfer to refrigerator until chilled. Repeat process with remaining ingredients.
• Transfer pies to oven and bake until golden brown, 45 to 50 minutes. Let cool on a wire rack. Serve warm or at room temperature.

Steps:

• Preheat oven to 450°F. Mix raisins and bourbon; set aside. Spread all of the margarine onto bottom and up side of 9-inch pie plate. Press pecans, top sides down, in margarine; pat brown sugar evenly over pecans. Divide pastry in half; roll out one half to 10-inch circle on lightly floured surface. Place over brown sugar in pie plate.
• Drain raisins; discard liquid. Toss raisins with apples, granulated sugar, lemon juice, flour, cinnamon and salt. Spoon over pie crust in pie plate. Roll out remaining pastry to 10-inch circle. Place over apple mixture; crimp edges of pastry together to seal. Prick top crust with fork to allow steam to vent.
• Bake 10 minutes. Reduce heat to 350°F. Bake an additional 45 minutes or until top crust is lightly browned. Cool on wire rack 5 minutes or until filling stops bubbling. Place serving plate over pie; carefully invert pie onto plate. Remove pie plate. Cool completely. Serve topped with whipped topping.

Steps:

• Whisk 2 1/2 cups flour and salt together in a bowl. Cut in shortening with 2 knives or pastry blender until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened and dough comes together. Do not add more water than you need. Divide the dough in half and shape into 2 balls. Wrap in plastic wrap and refrigerate, at least 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch pie pan with wax paper.
• Melt 1/2 cup unsalted butter in a saucepan over medium heat. Stir in 3 tablespoons flour to form a paste. Stir in 1/4 cup white sugar, 1/2 cup brown sugar, 1/4 cup water, vanilla extract, cinnamon, and nutmeg; bring to a boil. Reduce heat and simmer until filling mixture is thickened slightly, about 3 minutes.
• Melt 1/3 cup butter in a separate saucepan over low heat. Add 1/2 cup brown sugar and whisk until smooth, about 2 minutes. Stir in pecans.
• Spread pecan mixture evenly onto lined pie pan. Roll out one ball of dough; line pie pan over pecan mixture. Toss apples with filling mixture; pour into pie plate. Roll out second ball of dough and place over apple filling. Crimp edges of bottom and top crusts together. Cut several small slits into top crust to vent. Place pie on foil-lined baking sheet.
• Bake pie in the preheated oven until crust is golden brown, about 1 hour.
• Remove pie from oven and allow to cool slightly, 5 to 10 minutes. Place a serving plate gently over pie and carefully flip to invert, being careful not to come in contact with molten sugar. Peel off waxed paper; cool for 1 hour.

Steps:

• Melt 1/4 cup butter and pour into the bottom of the pie crust; spread to cover bottom.
• Sprinkle brown sugar over butter and cover with chopped pecans.
• Place apple slices in pie crust over the nuts and sugar.
• In a small bowl, mix together the granulated sugar, flour, cinnamon, nutmeg, and salt.
• Sprinkle over the apple slices.
• Sprinkle with water and dot apple slices with additional butter.
• Place top crust over apples and flute edges.
• Bake at 425° for 15 minutes.
• Reduce heat to 350° and bake for an additional 35-40 minutes.
• If fluted edges start to get too dark, cover with foil.

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, toss apples with lemon juice and vanilla. Mix pecans, sugars, cinnamon and cornstarch; add to apples and toss to combine., Spread caramel topping onto bottom of crust. Fill with apple mixture. Drizzle with butter. , For streusel topping, mix flour and sugar. Cut in butter until crumbly; stir in pecans. Sprinkle over filling., Bake on a lower oven rack until filling is bubbly, 65-75 minutes. Drizzle with caramel topping. Cool on a wire rack. If desired, serve with whipped cream and additional caramel topping.