Really good Apple Pecan pie.

Donna

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Recipe Summary

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 8% DV; carbohydrates 54.5g 18% DV; fat 19.7g 30% DV; cholesterol 3.8mg 1% DV; sodium 252.1mg 10% DV. Full Nutrition

Reviews (28)

Read More Reviews

Most helpful positive review

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)

Most helpful critical review

Rating: 2 stars
12/18/2009
Much of the bottom crust which becomes the top crust when inverted stuck to the dish along with the carmel and nuts when I inverted it. I think what we have here is basically a novelty to try. But who needs it? Why not just bake a pie with the topping on top to start with or added toward the end. That would correct this problem PLUS you wouldn't end up with a pie falling apart on a a serving dish with no support around the edge. Tasted okay though it was too much brown sugar for my taste. If I baked it again I'd heavily butter the dish before putting down the topping in the hope it wouldn't stick so bad the next time. And I'd switch half the brown sugar to white. And bake 40 to 50 minutes not 50 to 60. Read More
(4)
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)
Rating: 2 stars
12/18/2009
Much of the bottom crust which becomes the top crust when inverted stuck to the dish along with the carmel and nuts when I inverted it. I think what we have here is basically a novelty to try. But who needs it? Why not just bake a pie with the topping on top to start with or added toward the end. That would correct this problem PLUS you wouldn't end up with a pie falling apart on a a serving dish with no support around the edge. Tasted okay though it was too much brown sugar for my taste. If I baked it again I'd heavily butter the dish before putting down the topping in the hope it wouldn't stick so bad the next time. And I'd switch half the brown sugar to white. And bake 40 to 50 minutes not 50 to 60. Read More
(4)