This is the first on the dessert table to be devoured at any function or festivity! I made this up from a pie I had eaten at a restaurant years ago. This recipe makes two deep dish pies.

Recipe Summary

Servings:
8
Yield:
8 slices
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 C).

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  • Prepare the topping by combining the butter, brown sugar, flour and chopped pecans. Cut in all ingredients with pastry cutter until pea-sized. Set aside

  • Combine the apples, sugar, flour and cinnamon. Toss gently together and set aside.

  • Place apple mixture in unbaked pie shells. Heap the apples up high in each shell and fill completely. Sprinkle topping on top of each.

  • Bake at 350 degrees F (175 degrees C) for 50 minutes. Do not allow topping to get too dark.

Nutrition Facts

778 calories; protein 6.4g; carbohydrates 92.8g; fat 44.2g; cholesterol 15.1mg; sodium 604.6mg. Full Nutrition
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Reviews (41)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/25/2007
This is the best! I didn't have any problem with too much juice. Maybe it was because I used apples that had been frozen. This is a recipe I will use over and over! Read More
(24)

Most helpful critical review

Rating: 3 stars
04/03/2019
It turned out ok. I used kind of old gala apples and they didn't juice up at all so the pie was kind of dry. Would hopefully be better with better apples? Read More
56 Ratings
  • 5 star values: 39
  • 4 star values: 13
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/25/2007
This is the best! I didn't have any problem with too much juice. Maybe it was because I used apples that had been frozen. This is a recipe I will use over and over! Read More
(24)
Rating: 4 stars
09/12/2004
This was a very good recipe! I dont know if I did it wrong though because when I cut into it, it had ALOT of extra juice that made the bottom of the pie crust really soggy. I'm gonna try it again though because it was still the best apple pie I've ever tasted! Read More
(23)
Rating: 5 stars
05/18/2008
I only used the topping for this pie. I put it on a cherry pie which boiled over and set off the smoke alarm... But it tasted great! Read More
(16)
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Rating: 5 stars
01/23/2009
My husband is asking for more already. He moved the pie crusts to the front of the 'fridge to emphasize urgency. Read More
(10)
Rating: 5 stars
04/25/2011
How many tablelspoons is 2 ounces of butter? 4 tablespoons. (A stick of butter is 4 oz. which is 8 T., therefore 2 ounces is half a stick of butter or 4 tablespoons.) Read More
(9)
Rating: 5 stars
12/07/2008
This was a good recipe. My family loved it. The streusel was the best part!! Read More
(8)
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Rating: 5 stars
06/02/2011
fantasic! just added a bit of cinnamon (whats apple pie without it?:) ) but it was a hit! I LOVED IT! Thanks Read More
(6)
Rating: 4 stars
03/09/2008
I had a little trouble with the topping and ended up making twice the amount to fully cover the pie. But it still turned out great and tasted awesome. My roommates keep begging me to make more.:) Read More
(6)
Rating: 5 stars
09/20/2005
WONDERFUL!!!! I used the French Pastry Pie Crust from this site and it was delicious. Read More
(5)
Rating: 3 stars
04/03/2019
It turned out ok. I used kind of old gala apples and they didn't juice up at all so the pie was kind of dry. Would hopefully be better with better apples? Read More
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