Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Apple Pecan Pie 4.7 (3) 3 Reviews Enjoy the best of both worlds with this apple-pie-meets-pecan-pie mashup. By Laura Rege Laura Rege Laura is a Los Angeles-based recipe developer and food stylist. She has gained 14+ years of experience in the culinary and publishing industry as both a chef and a food editor. Laura is a former food editor for Martha Stewart Living where she developed original recipes and content for the magazine, cookbooks, and MarthaStewart.com. Editorial Guidelines Updated on September 13, 2024 Rate PRINT Share Close Photo: Grant Webster Prep Time: 40 mins Cook Time: 1 hr 30 mins Total Time: 3 hrs 10 mins Servings: 8 Yield: 1 9-inch pie Jump to recipe This apple pecan pie combines the best parts of apple pie and pecan pie for a delicious fall dessert. It all begins with our pâte brisée—a buttery, easy-to-make dough that results in a sturdy, flaky crust. (Pro tip: Use your food processor to help it come together in mere minutes.) After chilling and rolling out the dough, you’ll fill it with a blend of tart Granny Smith apples and pecans dolled up with cinnamon, sugar, and vanilla. The pie is topped off with a sweet, buttery pecan mixture that’s scattered over the top and becomes delightfully crunchy and toasty as the pie bakes. Serve this hybrid pie on its own or accompanied by whipped cream or a scoop of vanilla ice cream. 8 of Martha's All-Time Best Baking Tips, According to Our Readers Equipment for Apple Pecan Pie Food processor: A food processor makes quick work of the pâte brisée. If you don't have one, you can certainly make it by hand, using a pastry cutter or your fingers to work the butter into the flour mixture. Pie plate: You'll need a standard nine-inch pie plate for this recipe. You can use a glass, metal, or ceramic one, depending on what you have on hand. We don't recommend using a deep-dish pie plate for this recipe. Mixing bowls: To make the filling and crumb topping, you'll need two mixing bowls: one medium and one large. If you're making this pie on Thanksgiving and can only spare one mixing bowl—there never seems to be enough to go around during holiday prep—make the topping, then transfer it to a cereal bowl or other container for the chilling step; use the same bowl to make the filling (no need to even rinse it out). Baking sheet: Placing a parchment-lined baking sheet on a rack beneath the pie will catch any sugary juices that bubble over, keeping them from burning on the bottom of your oven and making clean-up extra easy. Crimping a Pie Crust When it comes time to crimp the crust of your pie, you have a few options : Traditional "V" crimp: For this classic crimp, you'll want to use the thumb and pointer finger of your non-dominant hand and the pointer finger of your dominant hand. Place your non-dominant fingers on the outside of the rim of the pie, and your dominant finger on the inner edge, then press your fingers toward each other to meet in the middle. This will create a classic "V-shaped" crimp. For more information, see our step-by-step guide here. Fork crimp: An easier and quicker solution is to use the tines of a fork: Press them firmly enough into the crust to make an indentation without going all the way through. Repeat this action around the edge of the pie, turning the dish as you go until all the crust is crimped. Small measuring spoon: For a dimpled look, press the smallest measuring spoon you have (ideally one-eighth of a teaspoon) into the crust at one-quarter- to one-half-inch intervals. Dusting the spoon with flour will help to keep it from sticking to the crust. How to Make Ahead The pâte brisée dough can be made ahead of time and either refrigerated for up to two days or frozen for up to three months; be sure to wrap it very well in plastic to keep it from drying out. To thaw frozen dough, let it sit, still wrapped, in the fridge overnight. Our recipe for pâte brisée makes enough crust for one double-crust pie or two single-crust pies. For this recipe, you'll only need one of the discs of dough. Put the other disc to use for another type of pie, or stash it in the freezer for a future baking project. Cook Mode (Keep screen awake) Ingredients 1/2 recipe Pate Brisée (All-Butter Pie Dough) Unbleached all-purpose flour, for dusting Crumb Topping: ¾ cup unbleached all-purpose flour ¾ cup pecans, chopped ⅓ cup packed light-brown sugar ½ teaspoon kosher salt 6 tablespoons cold unsalted butter, cut into cubes Filling: 2 ¾ pounds Granny Smith apples (5 to 6), peeled, cored, and cut into ½-inch-thick wedges ¾ cup pecans, chopped ¼ cup unbleached all-purpose flour ¾ cup granulated sugar 1 teaspoon ground cinnamon ½ teaspoon kosher salt 2 tablespoons fresh lemon juice 1 teaspoon pure vanilla extract Directions Grant Webster Roll out dough and transfer to pie plate: Roll out dough to a 12-inch round on a lightly floured work surface. Transfer to a 9-inch pie plate. Grant Webster Trim edges, leaving overhang; fold to make a double layer: Trim edges, leaving a 1/2-inch overhang. Fold edges of dough under itself until flush with edge of dish. Grant Webster Crimp edges; chill crust: Crimp edges with fingers, the tines of a fork, or a spoon. Refrigerate until firm, about 30 minutes. Meanwhile, make crumb topping. Grant Webster Make crumb topping: Combine flour, pecans, brown sugar, and salt in a medium bowl. Massage butter into flour mixture with your fingers until mixture clumps together and no dry flour remains. Press into bottom of bowl and refrigerate until firm, about 20 minutes. Grant Webster Make filling: In a large bowl, toss apples and pecans with flour, sugar, cinnamon, and salt until evenly coated. Stir together lemon juice and vanilla, drizzle over apple mixture, and toss to evenly coat. Grant Webster Heat oven and prepare baking sheet; add filling and topping to crust: Preheat oven to 375°F with racks in middle and lower third positions. Place a parchment-lined rimmed baking sheet on lower rack. Pour apple mixture into crust. Break up topping into large pieces and sprinkle evenly over filling. Grant Webster Bake and cool: Bake on center rack until bubbly and crust is golden brown, 1 1/4 to 1 1/2 hours. (If crust and crumb topping brown too quickly, tent with foil.) Let cool completely on a wire rack before slicing and serving. Grant Webster Tips for Serving Apple Pecan Pie While you may be tempted to dig into the pie while it's still warm from the oven, it's important to let it cool completely to allow the filling to set up. If you slice into it too early, you may find that the apple mixture is soupy and loose, which will make serving a messy challenge. This pie is absolutely delicious on its own but would be even more excellent paired with a dollop of whipped cream or a scoop of vanilla ice cream. How to Store Leftover Pie Leftover apple pecan pie can be refrigerated for up to four days. Wrap it well in plastic or transfer it to an airtight container before storing. More Thanksgiving Pies to Try: Perfect Pumpkin Pie Black-Bottom Pie Sweet Potato Pie Coconut-Key Lime Pie Virginia Peanut Pie Rate It PRINT Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.