At any time, actually, this scrumptious pie is a success at Thanksgiving! It combines or adapts the Upside-Down Apple Pecan Pie, Grandma Ople’s Apple Pie, and the Basic Flaky Pie Crust.
| Prep Time: | 45 mins |
| Cook Time: | 1 hr 5 mins |
| Additional Time: | 2 hrs 5 mins |
| Total Time: | 3 hrs 55 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 cup cold shortening
- 6 tablespoons ice water, or as needed
- ½ cup unsalted butter
- 3 tablespoons all-purpose flour
- ½ cup white sugar
- ½ cup packed brown sugar
- ¼ cup water
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 pinch ground nutmeg
- ⅓ cup butter
- ½ cup firmly packed brown sugar
- 1 cup chopped pecans
- 8 Granny Smith apples – peeled, cored and thinly sliced
Instructions
- Whisk 2 1/2 cups flour and salt together in a bowl. Cut in shortening with 2 knives or pastry blender until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened and dough comes together. Do not add more water than you need. Divide the dough in half and shape into 2 balls. Wrap in plastic wrap and refrigerate, at least 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch pie pan with wax paper.
- Melt 1/2 cup unsalted butter in a saucepan over medium heat. Stir in 3 tablespoons flour to form a paste. Stir in 1/4 cup white sugar, 1/2 cup brown sugar, 1/4 cup water, vanilla extract, cinnamon, and nutmeg; bring to a boil. Reduce heat and simmer until filling mixture is thickened slightly, about 3 minutes.
- Melt 1/3 cup butter in a separate saucepan over low heat. Add 1/2 cup brown sugar and whisk until smooth, about 2 minutes. Stir in pecans.
- Spread pecan mixture evenly onto lined pie pan. Roll out one ball of dough; line pie pan over pecan mixture. Toss apples with filling mixture; pour into pie plate. Roll out second ball of dough and place over apple filling. Crimp edges of bottom and top crusts together. Cut several small slits into top crust to vent. Place pie on foil-lined baking sheet.
- Bake pie in the preheated oven until crust is golden brown, about 1 hour.
- Remove pie from oven and allow to cool slightly, 5 to 10 minutes. Place a serving plate gently over pie and carefully flip to invert, being careful not to come in contact with molten sugar. Peel off waxed paper; cool for 1 hour.
- Pie crust can also be made in a food processor: pulse cold shortening until it’s the size of small peas.
Nutrition Facts
| Calories | 872 kcal |
| Carbohydrate | 93 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 6 g |
| Protein | 6 g |
| Saturated Fat | 20 g |
| Sodium | 212 mg |
| Sugars | 54 g |
| Fat | 55 g |
| Unsaturated Fat | 0 g |
Reviews
I did make some changes. I usually have plenty of apples on hand but not this time so I used canned apple pie filling and I used store-bought crusts. It is one of the best pies I’ve ever had. I expected it to be too sweet so I had it with plain yogurt and it was delicious.
It would be advisable to use the largest deep dish pie pan that you may have. If not, use a Pyrex 9′ x 9″ glass casserole dish. Also, using waxed paper is okay if you don’t mind a little sticking by the pecan mix. You will need to cool the dish for a time or overnight in order for it not to fall apart when you remove it from the pan/dish.
The pie was relatively easy. I just need to remember to use a pie tin with straight walls opposed to angled. Also I forgot that I would have to turn it upside down so I topped the apples… Overall, the pie was wonderful!
Amazing recipe!! Directions are easy to follow and the pie was delicious!! Definitely will be making again.
delicious! Took a bit to make, but worth the effort. Made the crust, refrigerated while cutting up apples and making sauces. Used 1/3 c white sugar in filling. Used jonathan apples, about 9 small ones. Used parchment paper. Baked up really nice in about 65 min 350F.
Tastes excellent. I used parchment paper and the homemade crust took forever to cook.
The only change was I used pre-made rolled pie crusts! This was delicious! We almost ate all the apples before they even got into the pie; definitely ensure you peel and slice extra apples if you have “helpers” wandering through your kitchen. Do be sure to turn the pie within that 15-40 minute window. I waited about 80 minutes and it was tricky to remove the waxed paper. Absolutely will make this again.
Everyone gobbled it up!!! Used 6 gramny smith instead of 8 and I also used packaged pie crust. The family was ao impressed and it was a great change over basic apple pie!!!
This pie is amazing! I brought it to a friend’s house last night and it was a hit! The only thing I changed was I used 4 Granny Smith apples and 4 McIntosh apples. I like the different textures of the apples and the sweet and tart. It is a beautiful pie! I also used store bought pie crust because I didn’t have time to make home-made. I will definitely make this pie again!
Best apple pie recipe! Pecan rust topping makes it.
AMAZING!
FANTASTIC! There is a few steps here, but it’s really easy to put together. I used non-stick foil in place of the wax paper, and that worked perfectly. The family devoured this pie…it’s a keeper, for sure~YUM, YUM, YUM!!!!!!!!! Thanks for sharing. 🙂