Recipe

Pecan Apple Crumb Pie Recipe


Pecan Apple Crumb Pie Recipe
I don't remember where I got this recipe - I have had it a long time but it is a family fav! Particularly good with homemade vanilla ice cream

Blackpondou

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Ingredients
  • CRUST
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup cold vegetable shortening (I use butter flavored Crisco)
  • 1/4 cup ice water
  • FILLING & TOPPING
  • 1/4 cup light brown sugar
  • 1/2 cup all-purpose flour
  • 5 tablespoons butter, softened
  • 2 pounds baking apples
  • 3/4 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 tablespoons butter, melted
  • 1/4 cup warm water mixed with 1 tablespoon cornstarch
  • 1/3 cup coarsely chopped pecans or 3/4 cup pecan halves

Directions
  1. THE CRUST
  2. cut shortening into flour and salt mixture - I use two knives for this but you can also use a pastry hook and mixer (remember, the more you "work" the four the tougher your crust will be) - it should resemble a course meal when done
  3. add water and gently combine to make a dough and refrigerate 45 min - 1 hour until firm
  4. Preheat the oven to 375.
  5. On floured surface, roll out the dough and place into a 9-inch pie plate
  6. trim the overhanging dough to 1/2-3/4 inch. Fold the dough under and crimp the edge - return to refrigerator until ready to add filling
  7. MAKE THE FILLING/TOPPING
  8. In a bowl mix the brown sugar into the flour until just blended.
  9. Work in the softened butter with a fork until the mixture becomes crumbly
  10. set aside
  11. wash, peel, core and chunk up apples (1-1.5 inch chunks)
  12. In a large bowl, toss the apple chunks with the granulated sugar, cinnamon and salt.
  13. Add the melted butter and then the cornstarch mixture and mix well.
  14. transfer the apple filling mix into the chilled pie
  15. shell and spread the crumbly topping over the apples.
  16. sprinkle the pecans pieces on top or you can place pecan halves over the crumb topping
  17. bake the pie for about 45-50 minutes or until lightly browned
  18. on top and bubbling around the edges. If the crust flutes/edges seem to be browning to quickly you can cover them with foil
  19. Transfer to a rack and let cool slightly, then serve warm with ice cream or cold
  20. NOTE: the crust and topping can be prepared in advance and stored in the refrigerator for up to 3 days

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Comments


Sounds a great! I like cinnamon with apple!!


Awsome recipe thanks bunches-love apple pecan mixture. thanks


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