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

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Apple Pie with Cider Pecan Crust

Photo Credit
Becky Luigart-Stayner
Ken Haedrich
Yield
6 servings
Category
Fruit
Course
Desserts
Occasions
Thanksgiving
Sources
Yankee Magazine's Fruits of Fall 2000
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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.

About The Author

Ken Haedrich

Ken Haedrich is one of America’s leading baking authorities and a prolific writer—the author of 17 cookbooks and hundreds of magazine articles. Ken has received numerous accolades for his work and is the recipient of The Julia Child Cookbook Award. Read More from Ken Haedrich

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Comments

Great pie. Tip: About half way through the baking, you can put aluminum foil on the edge to protect the crust from overbrowning or burning.