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Grandma’s Apple Pie: 1 Pecan Twist Delight

Grandma’s Apple Pie with a Creative Crust Twist (Fall Showstopper)
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A classic apple pie recipe with a unique crust twist, perfect for autumn. This recipe comes from Eleanor and Richard’s Delish Diarist blog, sharing treasured food memories.

Ingredients

  • For the Crust: 2 1/2 cups all-purpose flour, 1 teaspoon salt, 1 cup (2 sticks) cold unsalted butter, cut into cubes, 1/2 cup ice water, 1/4 cup finely chopped toasted pecans
  • For the Filling: 6-7 medium apples (such as Honeycrisp, Gala, or Fuji), peeled, cored, and sliced, 3/4 cup granulated sugar, 1/4 cup packed brown sugar, 2 tablespoons all-purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1 tablespoon lemon juice, 2 tablespoons unsalted butter, cut into small pieces
  • For the Egg Wash: 1 large egg, beaten, 1 tablespoon milk or water, 1 teaspoon granulated sugar

Instructions

  1. Prepare the crust: In a large bowl, whisk together flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Stir in the chopped pecans. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
  2. Prepare the filling: In a large bowl, toss the sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Let stand for 15-20 minutes to allow juices to release.
  3. Assemble the pie: On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges as desired.
  4. Pour the apple filling into the crust-lined pie plate. Dot the top of the filling with the small pieces of butter.
  5. Roll out the second disk of dough. You can place it as a solid top crust, cut vents, or create a lattice top. Place the top crust over the filling. Trim and crimp the edges to seal.
  6. Prepare the egg wash: In a small bowl, whisk together the egg, milk or water, and sugar. Brush the top crust evenly with the egg wash.
  7. Bake the pie: Place the pie on a baking sheet (to catch any drips). Bake in a preheated oven at 400°F (200°C) for 20 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for another 30-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely tent the pie with foil.
  8. Cool the pie: Let the pie cool on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set properly.

Notes

  • Using a mix of apple varieties can provide a more complex flavor profile.
  • Ensure your butter and water are very cold for a flaky crust.
  • Toasted pecans add a lovely depth of flavor and a slightly crunchy texture to the crust.
  • Allowing the pie to cool completely is crucial for the filling to set, preventing a runny pie.

Nutrition

Find it online: https://delishdiarist.com/grandmas-apple-pie-pecan-crust/