Name: Apple Pecan Pie
Prep time: 40 min
Total time: 2 h 20 min
Yield: Makes one 9-inch pie
Ingredients: Pate Brisee for Pink-Applesauce Tart; Unbleached all-purpose flour, for dusting; 3/4 cup unbleached all-purpose flour; 3/4 cup pecans, chopped; 1/3 cup packed light-brown sugar; 1/2 teaspoon kosher salt; 6 tablespoons cold unsalted butter, cut into cubes; 2 3/4 pounds Granny Smith apples (5 to 6), peeled, cored, and cut into 1/2-inch-thick wedges; 3/4 cup pecans, chopped; 1/4 cup unbleached all-purpose flour; 3/4 cup granulated sugar; 1/2 teaspoon kosher salt; 2 tablespoons fresh lemon juice; 1 teaspoon pure vanilla extract

Directions

1. Roll out dough to a 12-inch round on a lightly floured work surface. Transfer to a 9-inch pie plate. Trim edges, leaving a 1/2-inch overhang. Fold edges of dough under itself until flush with edge of dish. Crimp edges with fingers, the tines of a fork, or a spoon. Refrigerate until firm, about 30 minutes. Meanwhile, make crumb topping.
2. Crumb Topping: Combine flour, pecans, brown sugar, and salt in a medium bowl. Massage butter into flour mixture with your fingers until mixture clumps together and no dry flour remains. Press into bottom of bowl and refrigerate until firm, about 20 minutes.
3. Filling: In a large bowl, toss apples and pecans with flour, sugar, cinnamon, and salt until evenly coated. Stir together lemon juice and vanilla, drizzle over apple mixture, and toss to evenly coat.
4. Preheat oven to 375 degrees with racks in middle and lower third positions. Place a parchment-lined rimmed baking sheet on lower rack. Pour apple mixture into crust. Break up topping into large pieces and sprinkle evenly over filling. Bake on center rack until bubbly and crust is golden brown, 1 1/4 to 1 1/2 hours. (If crust and crumb topping brown too quickly, tent with foil.) Let cool completely on a wire rack before slicing and serving.

Apple Pecan Pie

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Apple Pecan Pie

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