Pecan-Top Apple Pie

Recipe for Pecan-Top Apple Pie



7 cups peeled, cored, and sliced apples
1/3 cup sugar, divided
1 tablespoon fresh lemon juice
1-1/2 tablespoons cornstarch


For crust: I recommend using Flakiest Pie Pastry or Dad's Pie Pastry, but any other pastry in this collection will do. Roll the dough into a 13-inch circle and line a 9-½-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: 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 400ºF. 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 oven rack for 30 minutes. While the pie bakes, make the topping.


Caramel Sauce


8 servings

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