On a busy day, prepare this quick and simple low-fat soup from leftovers.
| Prep Time: | 30 mins |
| Cook Time: | 50 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 20 mins |
| Servings: | 8 |
| Yield: | 1 to 9 – inch deep dish pie |
Ingredients
- 1 cup chopped pecans
- ½ cup firmly packed brown sugar
- ⅓ cup margarine, melted
- 1 pastry for a 9 inch double crust pie
- 6 cups Granny Smith apples – peeled, cored and sliced
- ¼ cup white sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- In a 9 inch deep-dish pie pan, combine pecans, brown sugar and margarine; spread into a single layer. Roll out dough, and place bottom crust over pecan mixture.
- In a large bowl, combine apples, sugar, flour, cinnamon and nutmeg. Pour into crust in pan. Top with second crust. Fold edges of crust over, and flute to seal edges. Make several small slits in the top to allow steam to escape.
- Place pan on foil or cookie sheet during baking to guard against spillage. Bake in preheated oven for 40 to 50 minutes, or until crust is golden brown and apples are tender.
- Cool pie in pan for 5 minutes. Place serving plate over pie, and flip to invert, being careful not to come in contact with molten sugar. If some of the nuts stick to the pan, remove them with a knife, and place on pie. Allow to cool for 1 hour.
Reviews
Love it!! Best of both worlds pecan pie and apple pie! None of my pie pans were deep enough so used my pineapple upside down pan. Definitely a keeper!!
A favorite for sure.
It’s amazingly delicious!
I cannot believe how easy this is to make. And it looks just as good as it tastes. I put parchment paper in the bottom of the pie plate 1st before adding pecan, butter, brown sugar mixture …..makes clean up a breeze.
Actually I’ve made this several times. This is my go to recipe.
Best Apple pie I have ever made. Crust was flakey and not dry.
This is a wonderful pie. Apples are just right. Taste is great with pecan topping. Going into the make it again file!!!
One of the best pies I’ve ever made! A lot of work. But really yummy!
I Followed the recipe as is. It was “ok”. The top crust was a bit soggy after turning it upside down and the pecan mixture made the bottom soggy. I baked it in a ceramic deep dish pie pan for the full 50 minutes. Would not make it again.
I added a thinly sliced tube of almond paste to the bottom and sides of the first piecrust. WOW!
I made this for a baking contest and drizzled homemade caramel sauce over the pie and add chopped pecans to the crust, I made 2nd place. this was such a great recipe i will definitely be making this again!!
Excellent! I used 7 cups of McIntosh apples, not of fan of the tartness of Granny Smith, and 3Tbs. Flour and 6 Tbs Sugar in apples. Lined pie plate with parchment paper and flipped in 5 minutes as called for in recipe. Everyone at the party loved it. My new apple pie recipes.
messy but yummy
Followed the recipe exactly and it was delicious!
very good pie, got some strange looks..LOL..
No changes…been making this for 25 years…I’ve lost track of how many my husband has eaten!
I used parchment on the bottom and I changed the sugar to 1/2 cup sugar and 1/2 cup of packed brown sugar to mix with apples. I also added a 1/2 tsp of vanilla to apple mixture. I actually cut the pecan mixture in half the second time and it wasn’t as overpowering to the pie as a whole and I finely chopped the pecans. The whole ones just didn’t spread enough throughout the pie. I only cooked 40 mins. Any longer and the bottom pecan mixture will burn slightly and change the taste a bit. My granny smiths seemed extra juicy so I also added another tablespoon of flour to keep it from being too watery. We loved this pie and will definitely make it again and again and again. Enjoy!
Loved it.
This was OK as written. Unfortunately, the act of flipping a hot pie onto a plate renders a soggy crust after the pie has cooled.
Pretty easy and it looks so impressive!
Well done recipe! The only change which I really didn’t notice to much was that I cut in a third of a cup of butter with the shortening. Overall, I received awesome compliments on this pie! Will make again.