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Recipe for Apple Pie with Cider Pecan Crust | Almanac.com

Apple Pie with Cider Pecan Crust

Photo Credit
Becky Luigart-Stayner
Yield
6 servings
Category
Course
Occasions

Apple Pie with Cider Pecan Crust

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This delicious Apple Cider Pie is made with firm, juicy, tart apples and fall spices—plus, the crust is made with apple cider! This recipe is courtesy of our Everyday Baking cookbook, developed with award-winning baker Ken Haedrich.

Haedrich is a winner of the Julia Child Cookbook Award and author of 11 cookbooks, including Pie, which was named one of the best baking books of the past 25 years by Cooking Light magazine.

Crust:

Ingredients
2 cups unbleached flour
2/3 cup shortening
1 teaspoon salt
1/2 cup finely crushed pecans
1/2 cup cold cider
Instructions

Preheat oven to 425 degrees F. Prepare crust by cutting shortening into flour and salt until particles are the size of giant peas. Mix in pecans; sprinkle dough with cider and mix gently until dough holds together. Divide dough into 2 balls and roll out.

Filling:

Ingredients
7 firm, juicy, tart apples
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup sugar
1/2 cup raisins
1/2 cup diced candied fruit
1 tablespoon fresh lemon juice
1 tablespoon cold butter

Topping:

Ingredients
1 egg yolk
1/2 teaspoon cinnamon
1 tablespoon sugar
Instructions

Pare, core, and slice apples, and toss them with spices, sugar, raisins, candied fruit, and lemon juice. Put filling into bottom crust and dot with butter. Cover with top crust and make slits in it. Brush top crust with egg yolk and dust with cinnamon and sugar. Bake for 50 to 60 minutes.