Rating: 4.19 stars
36 Ratings
  • 5 star values: 18
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1

Really good Apple Pecan pie.

Recipe Summary test

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
8
Yield:
1 - 9 inch pie
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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 425 degrees F (220 degrees C). On a lightly floured surface, roll out pie crusts, and set aside. In a large bowl, toss apples with lemon juice; set aside.

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  • Combine 1/4 cup brown sugar, butter and corn syrup; spread in bottom of a 9 inch pie dish (glass or ceramic works best). Sprinkle with chopped pecans. Cover with one pie crust. In a small bowl, mix together 1/2 cup brown sugar, flour, and cinnamon.

  • Arrange half of the apples in pastry lined plate. Sprinkle with half the brown sugar mixture. Repeat layers. Cover with remaining pie crust, fold top edge under, and crimp. Cut a few slits in the top to vent steam.

  • Bake in preheated oven for 50 to 60 minutes, or until golden brown. Let stand 5 minutes. Loosen edge of pie, and carefully invert pie onto a serving dish. Serve warm.

Nutrition Facts

399 calories; protein 3.7g; carbohydrates 54.5g; fat 19.7g; cholesterol 3.8mg; sodium 252.1mg. Full Nutrition
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Reviews (39)

36 Ratings
  • 5 star values: 18
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
05/12/2005
This is just a note to others making this pie. I make a similar pie with peaches...and the best way to not have the pie stick to the plate is to line the pie plate with foil. Then coat the foil with a little butter before putting the caramel topping down. This saves a sticky pie pan and can prevent the pie from bubbling over as well.:) Read More
(44)
Rating: 4 stars
07/31/2003
Overall this is a good recipe. However the baking time was about 15 minutes too long. Had I left it as long as recommended I would have totally burnt the pie. Also I would add way more apples next time. This ended up being a rather hollow pie when inverted. I would make this again though just taking into considerations the above. Read More
(32)
Rating: 5 stars
11/26/2002
This recipe looks just like one that my husband has been forever singing the praises of. He used to have something just like this at a restaurant that went out of business - so I'll try this and see how it turns out. Looks delicious - thanks Donna! Read More
(25)
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Rating: 5 stars
09/22/2003
This was very delicious but I encountered a few problems in the making. When flipped upside-down all the caramel and bottom pie crust got left behind stuck to the pie plate. Next time I make this I'll double the batch of caramel and spray the pie plate with cooking spray. Read More
(22)
Rating: 5 stars
07/01/2003
I would say to all the people having problems with the bottom almost burning or overcooking/sticking to pan I had the same problem but I am sure it's because I melted the margarine in the pie plate before putting the pie together. I attributed the problem to the plate starting out warm and thus getting the bottom ingredients too warm to begin with. Melt the margarine in a separate dish and then mix it in a cold pie plate and continue with directions. I think you'll have better luck. Read More
(18)
Rating: 5 stars
07/31/2003
What a delicious pie! I'm anxious to make it again. Next time I will remember to place it on a cookie sheet to save oven clean up and plan for a shorter baking time. Read More
(17)
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Rating: 5 stars
11/01/2006
I used to make this very pie but lost the recipe. My husband has been begging me to try it again and I think I've found it. I used nut topping on mine instead of pecans so the taste was more in line with a caramel apple we are all used to. As I recall I sprayed the bottom of the pie pan before putting in the caramel it did help a bit with sticking. Also I left the pan on top for a bit longer after flipping...that helped too. THanks for posting this! Read More
(9)
Rating: 5 stars
09/25/2007
If you double up on the topping and filling this pie is GREAT! Everyone loved it! Read More
(6)
Rating: 4 stars
09/22/2003
My family including myself loved the way this tasted but mine didn't turn out very pretty. I didn't remove it from the pan until the next day. That was a big no-no. It had glued itself to the pan. I reheated the pie in the microwave and was able to remove it. I also used canned apples instead of fresh and just added a little extra cinnamon and brown sugar to them. I also only cooked it for about 35-40 mins because my crust was already golden and I didn't have to worry about the apples being done. Read More
(6)