It had been way too long since I last made this pie (decades). It used to be a yearly occurrence. Every thanksgiving I would make this pie, sometimes with the assistance of a beautiful little helper. I am posting the recipe so that she will now have it to make with her beautiful little helpers.
I did have another helper this year – my puppy was at my side the whole time I was peeling and slicing apples.My father loved this pie. Well, he loved apples and he loved pecans, so put them together and there was no way he couldn’t love it. So, as I made this I thought about my little helper, I thought about my father, and thought about how lucky I am to be able to make both the pie and the blog to share. Unfortunately, I did not take a picture of the final pie. I did not cover the crust and it browned too much (aka burned). I thought the pie was a fail…until we served it. It was delicious! Yes, it would have been better with a less cooked crust, but that really didn’t matter. So here is a picture of one of the cut pieces.
I have adjusted the recipe to avoid overcooking the crust.
Apple Pecan Crumb Top Pie
1 prepared pie crust
1/3 cup chopped pecans
1 cup sugar
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
2 Tbsp flour
6 cups peeled, thinly sliced Granny Smith apples
1 Tbsp butter (locally made)
1/2 cup packed brown sugar
1/2 cup flour
1/3 – 1/2 cup chopped pecans
3 Tbsp butter (locally made)
Preheat oven to 375F.
Sprinkle chopped pecans in bottom of pie crust.Place the apples in a large bowl. In a small bowl, mix together the sugar, salt, cinnamon, nutmeg and flour. Mix with the apples to coat.Place the apples in the pie crust. Dot with the butter.
Make the crumb topping: In a medium bowl, mix together the topping ingredients with a fork or pastry cutter until the size of peas.
Spread the crumb topping on the apples.Cover loosely with foil and bake for 20 minutes. Remove foil and bake another 25-30 minutes.
Serve and enjoy!
2 Comments Add yours
It was very, very good. Thanks for inviting us over.