| Level: | Intermediate |
| Total: | 2 hr 25 min |
| Active: | 1 hr |
| Yield: | 8 servings |
Ingredients
- 3 cups all-purpose flour, plus more for flouring
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 1/2 sticks (12 tablespoons) salted butter, cut into pieces
- 3/4 cup vegetable shortening or lard
- 1 tablespoon distilled white vinegar
- 1 egg, lightly beaten
- 6 to 7 cups peeled and sliced Granny Smith apples
- 1/2 lemon, juiced
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 sticks (12 tablespoons) unsalted butter
- 1/2 cup all-purpose flour
- 1 cup packed brown sugar
- 1/2 cup quick oats
- 1/4 teaspoon salt
- 1/2 cup pecans, chopped
- 1/2 jar (or more) caramel topping
Instructions
- For the perfect spiced pie crust: Mix the flour, cinnamon, salt and nutmeg in a bowl. Add the butter and vegetable shortening. Work the butter into the flour using a pastry cutter until the mixture resembles tiny pebbles. Add the white vinegar, egg and 5 tablespoons cold water and stir until just combined.
- Form 2 equal-sized balls. Place each in a large plastic bag (do not seal) and slightly flatten with a rolling pin; this makes it much easier to roll out the crust later. After flattening, seal the bag tightly. Place in the freezer for 15 to 20 minutes to chill.
- Preheat the oven to 375 degrees F.
- Remove 1 bag of dough from the freezer (save the other dough for another use), remove the dough from the bag and place it on a lightly floured surface. Roll the dough starting at the center and working outward. Be gentle and patient; it’ll take a little time to get the dough completely rolled out. If you think the bottom is really sticking to the surface below while rolling, use a metal spatula to loosen it. When fully rolled out, loosen again with a spatula and lift the pie crust into a 9-inch pie pan (or you can roll the pastry over the rolling pin, lift it onto the pie pan and unroll it). Gently press the dough against the corner of the pan and tear off any excess dough. Then tuck under the edges and go around the pie pan pinching the dough to crimp the edge.
- For the pie filling: In a bowl, mix the apples, lemon juice, granulated sugar, flour and salt. Set aside.
- For the crumb topping: Cut the butter into the flour with a pastry cutter, then add in the brown sugar, oats and salt.
- Add the apples to the prepared pie shell and top with the crumb topping. Bake for 1 hour, covering the edge of the crust with foil if it starts to brown too quickly. After an hour, sprinkle the chopped pecans over the pie, then bake for a further 5 minutes.
- Remove the pie from the oven and pour 1/2 jar (or more, if you’re feeling dangerous and naughty) of caramel topping over the top. Allow to cool slightly before serving — or don’t if you can’t wait!
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1023 |
| Total Fat | 60 g |
| Saturated Fat | 27 g |
| Carbohydrates | 115 g |
| Dietary Fiber | 6 g |
| Sugar | 48 g |
| Protein | 9 g |
| Cholesterol | 112 mg |
| Sodium | 668 mg |
Reviews
Super yummy!!! Followed it as the instructions say to do and it came out great! Cutting the apples thin is key! Make sure to do so. Will be making many times!
I make this multiple times a year especially for family birthdays and holidays and it’s always a hit! Making some smaller pies for my neighbors this year as well
This pie is a showstopper. My first time making crust from scratch but it was okay. So smart to put the spices into the crust instead of the filling! It makes the apples the star instead of the cinnamon. Will make it again.
This pie was a complete disaster. I followed the recipe exactly and it was a wet and runny mess. The crust was a drippy and greasy mess and so was the crumble. I usually love Ree’s recipes but this was embarrassing to serve on Thanksgiving. I wish I could give it zero stars.
This pie is amazing.
Delicious! Made this for Thanksgiving and it was gone in minutes; everyone loved it! Making it again today!
This pie was AMAZING!! Everyone in my family said it is their new favorite dessert! The Pioneer Woman has never steered me wrong!
everyone loves this recipe when i make it every year for thanksgiving and it is fairly easy to make it just takes a lot of time but it is a pie so it’s expected
I’ve made this twice now and people say it’s the best apple pie they’ve ever had. Probably because it’s instant diabetes! I do cheat and buy the pie crusts because I’m lazy. I also add pie spice or at least cinnamon to the pie filling.
Delicious! I made Ina’s crust per others’ recommendations, but I added the spices. I sliced the apples super thin as someone said they weren’t soft enough. Also, I didn’t have crust go above the edge of the pie plate to avoid overcooking it. Followed everything else per the recipe. My mom said it’s a keeper.