pecan apple crumb pie
From blackpondoutfitters 15 years agoIngredients
- CRUST shopping list
- 1 cup all-purpose flour shopping list
- 1/4 teaspoon salt shopping list
- 1/2 cup cold vegetable shortening (I use butter flavored Crisco) shopping list
- 1/4 cup ice water shopping list
- FILLING & TOPPING shopping list
- 1/4 cup light brown sugar shopping list
- 1/2 cup all-purpose flour shopping list
- 5 tablespoons butter, softened shopping list
- 2 pounds baking apples shopping list
- 3/4 cup granulated sugar shopping list
- 1/2 teaspoon cinnamon shopping list
- 1/2 teaspoon salt shopping list
- 2 tablespoons butter, melted shopping list
- 1/4 cup warm water mixed with 1 tablespoon cornstarch shopping list
- 1/3 cup coarsely chopped pecans or 3/4 cup pecan halves shopping list
How to make it
- THE CRUST
- 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
- add water and gently combine to make a dough and refrigerate 45 min - 1 hour until firm
- Preheat the oven to 375.
- On floured surface, roll out the dough and place into a 9-inch pie plate
- 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
- MAKE THE FILLING/TOPPING
- In a bowl mix the brown sugar into the flour until just blended.
- Work in the softened butter with a fork until the mixture becomes crumbly
- set aside
- wash, peel, core and chunk up apples (1-1.5 inch chunks)
- In a large bowl, toss the apple chunks with the granulated sugar, cinnamon and salt.
- Add the melted butter and then the cornstarch mixture and mix well.
- transfer the apple filling mix into the chilled pie
- shell and spread the crumbly topping over the apples.
- sprinkle the pecans pieces on top or you can place pecan halves over the crumb topping
- bake the pie for about 45-50 minutes or until lightly browned
- on top and bubbling around the edges. If the crust flutes/edges seem to be browning to quickly you can cover them with foil
- Transfer to a rack and let cool slightly, then serve warm with ice cream or cold
- NOTE: the crust and topping can be prepared in advance and stored in the refrigerator for up to 3 days
People Who Like This Dish 1
- momo_55grandma Mountianview, AR
- noola Peterborough, Canada
- blackpondoutfitters Alto Pass, IL
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 2 people-
Sounds a great! I like cinnamon with apple!!
noola in Peterborough loved it
-
awsome recipe thanks bunches-love apple pecan mixture. thanks
momo_55grandma in Mountianview loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 2
-
All Comments
-
Your Comments