Pecan-Top Apple Pie

Cook:40min

Recipe for crust: https://s.samsungfood.com/uyRPG Caramel Sauce: This confection will dress up any dessert, especially if there is vanilla ice cream involved. Combine 1 cup of packed light-brown sugar, 1 cup heavy cream, and 1/4 cup (1/2 stick) of unsalted buttering a saucepan. Boil for 8 minutes, stirring often. Pour into a heatproof bowl. The sauce will thicken as it cools. Serve warm. Makes about 2 1/2 cups, or 8 servings.

Updated at: Wed, 06 Mar 2024 06:55:05 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories346.4 kcal (17%)

Total Fat19.2 g (27%)

Carbs44.3 g (17%)

Sugars36.1 g (40%)

Protein1.9 g (4%)

Sodium76.7 mg (4%)

Fiber3.3 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

Filling

7 cupsapples

peeled, cored, and sliced

⅓ cupsugar

divided

1 tablespoonfresh lemon juice

1 ½ tablespoonscornstarch

Topping

1 cuppecan halves

or pieces

⅓ cupsugar

⅓ cuplight brown sugar

packed

¼ cupall purpose flour

¼ teaspoonsalt

7 tablespoonsunsalted butter

cold, cut into 1/4 inch pieces

Instructions

For Crust

Step 1

I recommend using Flakiest Pie Pastry https://s.samsungfood.com/uyRPG Roll the dough into a 13 inch circle and line a 9 1/2 inch deep dish pie plate with it, forming the overhanging dough into an upstanding rim. Place in the freezer for 15 minutes while you make the filling

For Filling

Step 2

Combine the apples, 3 tablespoons of the sugar, and the lemon juice in a large bowl. Mix well. Set aside for 10 minutes to juice. Preheat the oven to 400 F. After 10 minutes,mix the remaining sugar with the cornstarch and stir into the apples. Turn the filling into the chilled pie shell and bake on the center over rack for 30 minutes. While the pie bakes, make the topping.

For Topping

Step 3

Process the pecans, sugar, and brown sugar in a food processor until the nuts are well chopped. Add the flour and salt. Pulse briefly, to mix. Scatter the cold butter over the mixture and pulse five or six times, until the mixture resembles coarse crumbs. Do not over process. Transfer the mixture to a bowl and gently rub it between yo9ur fingers until the texture is uniform. Refrigerate the topping.

Step 4

After the the pie has baked for 30 minutes, remove it from the oven and spread the crumb mixture over the top. Tamp the crumb mixture gently, to even it out. Reduce the oven to 375 F. Bake the pie for 30 minutes more, until the toppings is nicely browned and any visible juices bubble thickly. Transfer the pie to a rack to cool. Serve warm or at room temperature, with some of the caramel sauce drizzled on top. Vanilla ice cream is in order here too.