Brown Sugar Pecan Apple Pie

Brown Sugar Pecan Apple Pie
Brown Sugar Pecan Apple Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    T unsalted butter

  • 2

    lb golden delicious apples ( about 4 large) peeled and sliced 1/2 inch thick

  • 2

    lb granny smith apples (about 4 large) peeled and sliced 1/2 inch thick

  • 3/4

    c plus 1T firmly packed dark brown sugar

  • 1

    T cornstarch

  • 1

    c pecans broken into pieces

  • 1

    t pure vanilla extract

  • 2

    pie crusts

  • 2

    large eggs

  • 1

    T raw sugar

  • 1/4

    t kosher salt

Directions

Melt butter in large skillet over medium heat. Add the apples and 3/4c brown sugar and cook tossing occasionally until just tender 8-10 minutes. In a small bowl combine the cornstarch and the remaining 1T brown sugar. Sprinkle over the apples and cook until thickened about 1 minute. Remove from heat, add the pecans and vanilla and toss to combine. Let cool, tossing occasionally to room temperature, about 40 minutes. Heat oven to 375 degrees. On a lightly floured surface roll one disk of dough into a 12 inch circle. Fit into bottom and up the sides of 9inch pie plate. Trim the overhang to 1/2 inch all the way around. Refrigerate until ready to use. Roll out second dough for top of pie, decorate and cut whichever way you want. Spoon the cooled filling into the crust in the pie plate and carefully place or slide the chilled cutout crust on top being careful not to stretch the dough. Trim the top crust to 3/4 inch from edge of pie plate. Fold the top crust under the bottom crust to create a thicker crust to seal; crimp as desired. Brush the entire pie with some of the egg and sprinkle with the raw sugar and salt. Brush the underneath of your decorative cutouts if you chose to do so with the egg and place them around the edge of the pie, gently pressing to help them adhere. Brush tops with egg and bake until crust is golden brown. 50- 55 minutes. Let cool to room temperature before serving.

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