Apple pie is awesome. And recently I discovered that pecan pie is fantastic. But what about apple AND pecan pie? I decided to make this ultimate combination for my brother’s birthday pie after making him turkey sloppy joes. Because like me, he would rather fruit than chocolate for dessert.

Am I a great sister or what? Oh and the pie was pretty spectacular. The crunchy bits of pecan were a great addition. Not to mention the pecan crumble topping which then got a big scoop of ice cream plopped on top. I don’t think apple pie could get any better than this.

One year ago: German Pancakes

Two years ago: Chocolate Gingerbread Sandwich Cookies

APPLE PECAN PIE

Serves 12

Ingredients:

FILLING

1 refrigerated pie crust

5 medium-sized apples, cored, peeled, and sliced

1 tsp lemon juice

1-1/2 tsp vanilla extract

3/4 cup pecans, coarsely chopped

1/4 cup light brown sugar

1/4 cup sugar

4 tsp ground cinnamon

1 Tbsp cornstarch

CRUMBLE TOPPING

1/2 cup all-purpose flour

2/3 cup pecans, chopped

1/4 cup sugar

6 Tbsp unsalted butter, cold and cut into 1” squares

Directions:

1. Preheat the oven to 350 degrees.
2. Roll out the dough and transfer it to a 9-inch deep-dish pie pan. Trim the excess dough hanging off the sides of the pan. Using your fore-finger and thumb, crimp the sides of the dough.
3. Place the pie pan in the refrigerator while you make the filling. Place the sliced apples in a large bowl. Pour the lemon juice and vanilla extract on top and toss to coat the apples. In a small bowl, whisk together the pecans, brown sugar, sugar, cinnamon, and cornstarch. Add the pecan mixture to the sliced apples and toss to combine.
4. Remove the pie pan from the refrigerator and pour the filling into the crust. Set aside.
5. In the bowl of a stand mixer, or with your hands, combine the flour, pecans, sugar, and cold butter. Mix until the butter is the size of a small pea and the mixture has created small, coarse crumbles. Pour the topping over the entire surface of the filling.
6. Place the pie in the oven and bake until the filling begins to bubble and the topping has turned a golden brown, about 1 hour.
7. Allow the pie to cool completely before slicing. Serve with vanilla ice cream and enjoy!

Source: Adapted slightly from Krissy’s Creations.