Apple-n-Pecan Pie

Apple-n-Pecan Pie

This recipe is adapted from The Pioneer Woman's scrumptious apple pie recipe with just a few minor tweaks. It combines the comforting apple pie filling with a crunchy crumb topping; kinda like a cross between a pie and a crumble! The pie crust i have used is the exact same one i used in my pecan pie recipe which makes two 9" inch crusts. this recipe needs just one crust, so halve all measurements if you don't want an extra crust. Also, make sure you use Granny Smith apples (or any other firm, crisp apples) otherwise the filling will end up a runny mess!

Nirmala Prem


  1. 9 " 1 pie crust , already prepared
  2. 6 Cups apples , peeled , sliced
  3. 1/2 lemon juice of a
  4. 1/2 Cup sugar granulated
  5. 4 Tablespoons all purpose flour
  6. 1/4 Teaspoon salt
  7. 1/2 Teaspoon cinnamon , ground
  8. 1/4 Teaspoon allspice , ground
  9. 1/2 Cup flour
  10. 3/4 Cup butter , unsalted
  11. 1 Cup dark brown sugar
  12. 1/2 Cup oats quick cooking white
  13. 1/4 Teaspoon salt
  14. 1/2 Cup pecans , finely chopped
  15. caramel sauce


70 mins
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    Preheat the oven to 190 degrees C. in a bowl mix apples, lemon juice, sugar, flour, cinnamon, allspice and salt. set aside.

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    For crumb topping, cut the butter into the flour using a pastry cutter, add the brown sugar, oats and salt. mix and set aside.

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    Add apples to prepared crust and top with the crumb topping. cover the edges of the crust with aluminum foil and bake for 25 minutes.

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    Remove the foil from the crust and place the pie back into the oven for another 30 minutes.

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    Before the final 5 minutes of the cooking time, sprinkle the chopped pecans on top of the pie and allow to finish baking.

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    Remove the pie from the oven and pour the caramel sauce all over the pie. allow to cool slightly before serving.

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