Apple Pecan Pie

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Traditional pecan pie gets a tasty twist with the addition of sweet apples and cinnamon! You’ll love these little additions to a classic, sweet and gooey pecan pie filling!

For more fabulously perfect pies, consider making my recipes for Salted Caramel Pecan Pie Bars, Apple Slab Pie, and Brown Sugar Walnut Apple Pie.

45 degree angle view of pie on plate with cup of hot chocolate and bottle of karo syrup

This post is in partnership with Karo® Syrup. All opinions are my own. 

 Apples are always in season at my house, but when Fall comes around, it seems like we always have baked apple goods on the counter. I grew up with an apple tree in our backyard and I’ve missed since growing up and moving away from my childhood home.

Fortunately, we were blessed to move in across the street from some wonderful neighbors who have apple trees of their own and have taken my little ones in as honorary grandkids.

up close bite of pecan pie on fork in front of pie slice

These sweet friends invite us over each Fall for apple-picking and then we spend the coming days and weeks baking scrumptious apple treats in the kitchen, half to keep for ourselves and half to share back with our neighbors.

We love playing with different flavor combinations and adding apples to a lot of our favorite classic treats, and when we added apples to our pecan pie, it was a match made in heaven.

whole pecan pie in white pie dish

For this festive dessert, I brought together the sweetness of an apple pie, and the classic pecan filling we all love, made perfectly sweet and gooey with just the right amount of Karo Corn Syrup sweetener.

hand raising slice of pie on cake server above pie dish

Why this Recipe Works

Karo® Light Corn Syrup — This mildly sweet syrup works wonders as a binder for the apple and pecan filling and the smooth texture prevents sugar crystallization during baking.  

Homemade filling — We are all pressed for time around the holidays but when it comes to your holiday pecan pie tradition, especially that classic gooey filling, homemade is worth it! The good news is that this is probably the easiest pie you’ll ever made thanks to a simple ingredient list and only a handful of steps before it goes into the oven.pie slice on plate beside remaining pie in dish with napkin and bowl of pecans

Pre-made pie crusts — Don’t have time to to make pie crusts from scratch? No problem! I love the convenience of already made pie crusts you can find in the refrigerated section. Just thaw, roll, and bake! Brush with a little egg wash and sprinkle with coarse sugar for a truly homemade taste and texture.  

Pecans — One of my favorite nuts to cook with, and so easy too! Just purchase a bag of pecan pie halves, measure, and cook. Easy-peasy. 

Red apples — Not sure what kind of apples will work best in this recipe? Just use up any red ones you happen to have at home or mix-and-match. A variety of apples equals a variety of apple flavors with every bite.  

overhead view of pecan pie and cup of chopped pecans with yellow floral linena nd karo syrup bottle

Here’s How you Make it

  1. Preheat the oven to 350 degrees. 
  2. Combine the dough from both pie crusts and roll out to make one, thicker crust. Gently press into a deep-dish pie pan and fold excess dough back toward the center of the dish to create a nice, thick edge. 
  3. Fill pie crust with pecans.pecans in pie crust
  4. Stir together corn syrup, eggs, sugar, vanilla, and butter in a large mixing bowl. 
  5. Add apples to the corn syrup mixture. whisk in clear bowl with apples in sauce
  6. Pour the corn syrup mixture over the pans, into the unbaked pie crust.
  7. In a small bowl, whisk 1 egg. 
  8. Brush the egg over the edge of the pie crust, then sprinkle with coarse sugar. 
  9. Put the pie in the oven to bake on the center rack for 60-70 minutes or until the pie is set and the crust is golden brown. overhead view of unbaked apples and pecans in unbaked pie crust
  10. When the pie is done, allow it to cool completely for about 2 hours on a cooling rack before slicing and serving. 
  11. Top with whipped cream or vanilla ice cream and serve

Ideas for Customizing this Pie

  • Top individual pie slices with whipped cream or warm caramel sauce
  • Add a second crust on top of the pie!
  • Make mini apple pecan pies using tart shells instead of one big pie. 
  • Top the pie with vanilla ice cream instead of (or in addition to) the whipped cream. Or, better yet, make some salted caramel ice cream for a topping! 
  • Make the pie more on the tart side by using granny smith apples instead of the sweeter red variety. 
  • Assemble the pie in a glass baking dish. Leave the top crust off and make Apple Pecan Pie bars instead. 

overhead view of yellow floral linen, two cups of hot cocoa, and two slices of pie on plates

Expert Tips

Want to make the BEST apple pecan pie of all time? Here are my best tricks and secrets.

  • Not sure when the pie is done? The center of the pie should be 200 degrees when it’s fully cooked. Or, you can check for doneness by tapping the center of the pie lightly. It should spring back into shape after you touch it. 
  • Use Karo® Light Corn Syrup to help sweeten the pie and hold it together. The corn syrup is a mildly sweet syrup that comes from corn starch. It works great in recipes to both provide some sweetness and moisture, but it also prevents the crystallization of the sugar in the pie too. I love it because it makes the texture of pies and baked goods and even ice cream super smooth. 
  • For best results, use a deep-dish pie pan, one that is 1 ½ to 2 inches deep to help lock in all those ingredients as well as two pie crusts. Having a deeper pan will also help keep any of the ingredients from spilling out over the pan and into your oven while they bake.

overhead up close view of apple and pecan pie with crust in white dish

More Recipes Like This

Did you make this dish? Please rate the recipe below!

up close bite of pecan pie on fork in front of pie slice

Apple Pecan Pie

Traditional pecan pie gets a tasty twist with the addition of sweet apples and cinnamon! You'll love these little additions to a classic pecan pie filling!
5 from 4 votes
Servings: 10 servings

Ingredients

  • 2 9-inch refrigerated, unbaked deep-dish pie crust I buy these in a two-pack
  • 1 cup Karo® Light Corn Syrup
  • 3 eggs divided
  • 1 cup sugar
  • 2 tablespoons butter melted
  • 1 teaspoon vanilla
  • 1 1/2 cups pecan halves (6 ounces)
  • 2 apples, peeled and chopped into 1/2 inch pieces gala, fuji, or any favorite red
  • 1 tablespoon milk
  • 1 tablespoon coarse sugar or granulated sugar

Instructions

  • Preheat oven to 350 degrees.
  • Combine the dough from both pie crusts and roll out to make one, thicker crust. Gently press into a deep-dish pie pan and fold excess dough back toward the center of the dish to create a nice, thick edge. 
  • Fill pie crust with pecans.
  • In a large bowl stir together corn syrup, eggs, sugar, butter, and vanilla.
  • Stir in apples.
  • Pour filling into unbaked pie crust (over the pecans).
  • Whisk together remaining 1 egg and 1 tablespoon milk. Brush the egg wash over the edge of the pie crust, then sprinkle with coarse sugar. 
  • Bake on center rack of preheated oven for 60-70 minutes until pie is set. (Center of pie should reach 200 degrees, or check doneness for tapping the center of the pie lightly - it should spring back!)
  • Cool completely (about 2 hours) on a cooling rack before slicing and serving.
  • Reheat individual slices in the microwave if desired and top with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy!

Notes

Is it done?Center of pie should reach 200 degrees, or check doneness for tapping the center of the pie lightly - it should spring back!

Nutrition

Calories: 483kcal | Carbohydrates: 64g | Protein: 5g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 82mg | Sodium: 122mg | Potassium: 161mg | Fiber: 3g | Sugar: 52g | Vitamin A: 449IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 1mg
Did You Make This Recipe?Tag @cremedelacrumb1 on Instagram and hashtag it #cremedelacrumb!

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Comments

Hi! Looks like a great recipe. I was hoping to just use one crust. As this is basically a regular pecan pie recipes, with apples do you think I could just use 1 crust?

    Yes! I personally like the thicker crust but the taste will essentially be the same with one crust! 🙂

5 stars
with fall rapidly on the horizon, tis the season for baking. and for me it begins with the pie making for thanksgiving. already a fan for pecan pie, excited to try it with the twist of apple. can’t wait to share it with our family and friends this thanksgiving.

    Happy Holidays to you and yours!

I found there was Too much filling for the pie crust.
Perhaps the recipe Directions could be updated to reflect 2 eggs NEEDED FOR the filling

    I haven’t had that experience, sorry to hear that you did. Hopefully you enjoyed this recipe!

Wonderful! Made my own crust which is much better than store bought.

There is no mention of cinnamon in the recipe!

Used honeycrisp apples. Will make again. Delicious!

    So glad you enjoyed this recipe!! Thank you so much for your feedback, Marc!

I’ll be making This for Thanksgiving, so I have two Questions. Step 4 says to add “the Eggs,” yet a later step calls for brushing the crust with an egg. So is it 3 eggs plus 1 for the crust or 2 eggs plus one? Most tradtional pecan pies call for 3 eggs, so I’m guessing it’s 4 eggs total, correct? And (2) I’m with marc: how much cinnamon?

    Hi David! This recipe calls for 3 eggs total. Two eggs are used first, then the third egg is used a few steps later. Happy Thanksgiving! 🙂

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