Ingredients Jump to Instructions ↓

  1. 3 cups all-purpose flour

  2. 1 tablespoon sugar

  3. 1 teaspoon salt

  4. 3/4 cup cold butter, cubed

  5. 1/3 cup shortening, cubed

  6. 4 to 6 tablespoons cold water PECANS:

  7. 1/2 cup packed brown sugar

  8. 1/4 cup butter, melted

  9. 1 cup pecan halves FILLING:

  10. 1 cup sugar

  11. 1/3 cup all-purpose flour

  12. 2 tablespoons butter, melted

  13. 1/4 teaspoon ground cinnamon

  14. 8 cups thinly sliced peeled tart apples

Instructions Jump to Ingredients ↑

  1. In a food processor, combine the flour, sugar and salt; cover and pulse until blended. Add butter and shortening; pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 45 minutes or until easy to handle. Coat a 9-in. deep-dish pie plate with cooking spray. Line bottom and sides of plate with parchment paper; coat paper with cooking spray and set aside. In a small bowl, combine brown sugar and butter; stir in pecans. Arrange in the bottom of prepared pie plate with rounded sides of pecans facing down. On a lightly floured surface, roll out larger portion of dough to fit bottom and sides of pie plate. Transfer to plate; press the crust firmly against pecans and sides of pie plate. Trim edges. In a large bowl, combine the sugar, flour, butter and cinnamon. Add apples; toss to coat. Fill crust. Roll out remaining pastry to fit top of pie; place over filling. Trim and seal edges. Cut slits in pastry. Place a foil-lined baking sheet on a rack below the pie to catch any spills. Bake pie at 375° for 60-70 minutes or until golden brown. Carefully loosen the parchment paper around edge of pie; invert hot pie onto a serving plate. Remove paper. Cool for at least 15 minutes before serving. Yield: 8 servings.


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