Apple Or Pecan Pie Recipe
Make Apple Or Pecan Pie Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pie dough (makes one 9-inch double crust)
Apple pie filling
Pecan topping (optional — converts apple pie to apple-pecan pie)
Finishing & assembly
Method
Pie dough (makes one 9-inch double crust)
- 1
Mix dry ingredients
In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 tsp fine sea salt, and 1 tablespoon granulated sugar. Set aside.
- 2
Cut in fats
Add the 12 tablespoons cold cubed unsalted butter and 2 tablespoons cold vegetable shortening to the flour mixture. Using a pastry cutter, two forks, or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining (some smaller, some pea-sized).
- 3
Add liquid
Combine 6 tablespoons ice water with 1 teaspoon apple cider vinegar (or lemon juice). Drizzle the chilled liquid over the flour mixture a tablespoon at a time, tossing gently with a fork after each addition, until the dough just comes together when squeezed — about 5 to 8 tablespoons total may be needed depending on humidity. Avoid overworking.
- 4
Form and chill
Divide the dough into two equal discs, flatten gently into disks about 1-inch thick, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (up to 2 days) before rolling. Chilling allows the fats to firm and the gluten to relax.
- 5
Roll out
On a lightly floured surface, roll one disk to a 12-inch circle about 1/8-inch thick. Transfer to a 9-inch pie plate, letting the excess hang over the edge. Roll the second disk to a 12-inch circle for the top crust (or cut into strips if making a lattice). Keep the top crust refrigerated until ready to use.
Apple pie filling
- 6
Prepare apples
Peel, core, and thinly slice apples until you have about 6 cups. Place slices in a large bowl and toss immediately with 1 tablespoon fresh lemon juice to prevent browning.
- 7
Combine dry filling ingredients
In a small bowl, whisk together 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tablespoons cornstarch, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon fine sea salt until evenly combined.
- 8
Toss apples with sugar mixture
Add the sugar-cornstarch-spice mixture to the bowl with the lemon-coated apples and toss gently until all slices are evenly coated. Let the mixture rest 10 minutes so the cornstarch begins to draw juices from the apples.
- 9
Assemble filling in crust
Mound the prepared apple mixture into the lined pie plate, arranging slices so the top is slightly domed. Dot the apples with the 2 tablespoons of small butter pieces distributed across the surface.
Pecan topping (optional — converts apple pie to apple-pecan pie)
- 10
Make pecan mixture
In a bowl combine 1 cup toasted chopped pecans, 1/4 cup packed light brown sugar, 2 tablespoons all-purpose flour, 2 tablespoons melted butter, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon fine sea salt. Mix until the nuts are evenly coated and the mixture holds together slightly when pressed.
- 11
Top pie with pecans
If using pecan topping, sprinkle the pecan mixture evenly over the filled apples in the pie plate, pressing gently so pieces contact the apples and will adhere during baking. Do not add the top pastry if using a full pecan streusel; instead you can cover edges with pastry strips or a full crust with vents depending on preference.
Assembly & baking
- 12
Add top crust (if using)
If making a double-crust apple pie (no pecan streusel), place the rolled top crust over the filled apples. Trim the overhang to about 1/2 inch, fold the bottom and top crust edges together and crimp to seal. Cut 4-6 slits or create a decorative vent. If you used pecan topping, you can place a lattice or partial crust as desired.
- 13
- 14
Bake
Preheat oven to 425°F (220°C). Place the assembled pie on a rimmed baking sheet to catch any drips. Bake at 425°F for 20 minutes to set the crust, then reduce oven temperature to 375°F (190°C) and continue baking for 35–45 minutes more until the crust is golden and the filling is bubbling. If the edges brown too quickly, tent them with foil after 20–30 minutes.
- 15
Rest
Remove the pie from the oven and transfer to a wire rack. Let the pie rest at least 2 hours before slicing so the filling sets. For best flavor, serve slightly warm or at room temperature, optionally with whipped cream or vanilla ice cream.