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!
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 ½ cups pecan halves, (6 ounces)
- 2 apples, peeled and chopped into ½ 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: 483 kcal, Carbohydrates: 64 g, Protein: 5 g, Fat: 25 g, Saturated Fat: 8 g, Cholesterol: 82 mg, Sodium: 122 mg, Potassium: 161 mg, Fiber: 3 g, Sugar: 52 g, Vitamin A: 449 IU, Vitamin C: 2 mg, Calcium: 49 mg, Iron: 1 mg