Ingredients Jump to Instructions ↓

  1. Crust:

  2. 3 cups sifted all purpose flour

  3. 1 tsp. salt

  4. 3/4 cup butter

  5. 6 tbsp. cold water

  6. Topping:

  7. 3/4 cup chopped pecans

  8. 1/2 cup brown sugar

  9. Filling:

  10. 1/2 cup sugar

  11. 3 tbsp. all purpose flour

  12. 2 tbsp. ground cinnamon

  13. pinch salt

  14. pinch ground nutmeg

  15. 1/4 cup melted butter

  16. 4 large granny smith apples, peeled, cored and chopped

Instructions Jump to Ingredients ↑

  1. For Crust:

  2. Combine flour and salt in a large bowl. Cut in butter until coarse crumbs form. Stir in enough water until dough comes together. Gather dough into a ball and flatten into a disc. Wrap tightly with plastic wrap and refrigerate at least 1 hour. Divide dough in half and roll each half into a circle, about 3/16 inch thick and about 11 to 12 inches in diameter For Topping:

  3. Combine pecans and sugar in a medium bowl. Add butter and stir until mixture is crumbly. Sprinkle over the bottom of a 10 inch deep-dish pie pan. Fit 1 dough circle into pan.

  4. For Filling:

  5. Preheat oven to 350 degrees. Combine sugar, flour, cinnamon, salt and nutmeg in a large bowl. Stir in butter and apples and toss to coat. Mound apples in prepared pan and cover with second dough circle. Trim, seal and flute edges. Cut 4 vents in top of crust. Bake until golden brown, about 75 minutes. Cool completely in pan. Run knife around edges of pan to loosen pie. Place pan on a hot griddle for 5 minutes to soften topping. Invert pie onto a platter and slowly remove pan.


Send feedback