- 8
- 25 mins
Ingredients
- 1 pie crust
- 2 tblsp butter
- 3 lbs Granny Smith apples, peeled, cored, & cut into eighths
- 1 cup white sugar, divided
- 1 cup chopped pecans
- 3/4 cup packed brown sugar
- 3/4 cup all-purpose flour, divided
- 1 tsp cinnamon
- 1/4 tsp salt, separated
- 6 tblsp cold unsalted butter
- 3/4 cup sour cream
- 1 tsp vanilla
- 1 egg, lightly beaten
- 1/8 tsp nutmeg
Preparation
Step 1
Heat oven to 375 degrees
Prepare pie crust in 9-inch deep-dish pie plate. Refrigerate until ready to fill.
Melt 2 tblsp of butter in a large nonstick skillet over medium heat. Add apples and 1/2 cup of the white sugar. Cook, stirring frequently, 12-15 minutes until barely tender. Let cool on rack.
Make Steusel: Combine pecans, brown sugar, 1/2 cup flour, the cinnamon and 1/8 tsp salt. Cut up the 6 tblsp cold butter; rub into mixture until crumbly.
Mix remaining 1/2 cup white sugar, 1/4 cup flour and 1/8 tsp salt. Stir in sour cream, vanilla, egg and nutmeg. Fold in apples. Pour into prepared pie crust. Top with steusel and place on a baking sheet.
Bake at 375 degrees for 50-60 minutes until apples are tender; tent with foil after 30 minutes. Cool 4 hours and serve.
HINT: make sure filling is at room temperature and crust well chilled or bottom crust will be soggy.