Pecan Crumb Apple Pie
1 Premade Single Crust Pie Pastry
7 Cups Of Fresh Skinless Cored Tart Green Apples
2/3 Cup Of White Superfine Sugar
1/4 Teaspoon Of Freshly Ground Nutmeg
1/4 Cup Of Whole Wheat Baking Flour
1 Tablespoon Of Fresh Squeezed Lemon Juice
3/4 Teaspoon Of Freshly Ground Cinnamon
1/3 Cup Of Crushed Salted Pecans
1/2 Cup Of White All Purpose Baking Flour
1/2 Cup Of C&H Dark Brown Sugar
1/3 Cup Of Cold Salted Real Butter
Serving Size 8
498 Calories Per Serving
13 Grams Of Fat
Our staff received this pecan crumb apple pie recipe from Alanna of Downey California.
To get started, please preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. Next take out a pie dish, and then line it with the premade single crust pie pastry. Set to the side.
Next take out a heavy bottom medium size saucepan, and then add in the fresh skinless cored tart green apples, white superfine sugar, freshly ground nutmeg, fresh squeezed lemon juice, whole wheat baking flour, and freshly ground cinnamon. Heat this batch of ingredients over medium high heat, bring it to a full boil. Next back down the heat to low, place a lid over the filling, and then let it simmer for roughly ten minutes, or until the apples are tender. Let the pie filling cool for roughly five minutes, then spoon it all into the pie dish, leveling it out with a knife or wooden spoon.
We are now moving on to the pecan crumb topping, so please take out another mixing bowl. Add into this bowl the crushed salted pecans, white all purpose baking flour, dark brown sugar, and cold salted real butter. Rapidly mix this batch of ingredients together until the topping is even and crumbly. You will then want to evenly press the pie topping into the filling, creating a nice thick top crust layer. Use more pecans if you find that the layer is too thin.
You can now slide your pie into the oven to bake for forty minutes, or until the crust and topping are golden in color.