Apple Praline Pecan Pie

Ingredients

• 313 g (2 1/2 cups)plain flour
• 25 g (2 tablespoons)granulated sugar
• 3/4 teaspoonsalt
• 227 g (1 cup; 2 sticks)unsalted butter, cold and cut into cubes
• 120 ml (1/2 cup), plus 15–30 ml (1–2 tablespoons) more if the dough is drycold water
• About 900 g (about 6 apples; 2 lb)apples, peeled, cored and sliced 6 mm (1/4 inch) thick; a combination of Cosmic Crisp, Fuji and Golden Delicious was used
• 30 ml (2 tablespoons)freshly squeezed lemon juice
• 55 g (1/4 cup), packedlight brown sugar
• 50 g (1/4 cup)granulated sugar
• 1 teaspoonground cinnamon
• 1/2 teaspoonnutmeg, preferably freshly grated
• 1/4 teaspoonsalt
• 28 g (2 tablespoons)unsalted butter
• 1 tablespoon plus 1 teaspooncornflour
• 110 g (1/2 cup), packedlight brown sugar
• 85 g (6 tablespoons; 3/4 stick)unsalted butter
• 45 ml (3 tablespoons)double cream
• 1/4 teaspoonsalt
• 1 teaspoonvanilla extract
• 75 g (3/4 cup)pecans, very coarsely chopped; some halves are fine

Instructions

1. 1

   Make the pastry

   Whisk the flour, sugar and salt in a medium bowl. Add the cold cubed butter and quickly rub it into the flour with your fingers, leaving a mix of oat-flake-sized and pea-sized pieces.

2. 2

   Chill the dough

   Make a well in the mixture and pour in the cold water. Use a fork to bring the dough together, moistening the flour bits. Tip it onto a lightly floured surface; it should look moist and shaggy. Divide it in two, gently shape each half into a disc, wrap in cling film and refrigerate for 1 hour.

3. 3

   Roll the base

   Take one disc from the fridge and roll it out on a lightly floured surface to about a 33 cm (13-inch) round. Roll a few strokes at a time, moving the dough around on the surface so it does not stick. It need not be perfectly round.

4. 4

   Line the dish

   Avoid tearing the pastry, patching any tears with spare dough if needed. If it starts to spring back as you roll, the butter is warming, so stop. Lift the round into a deep 23 cm (9-inch) pie dish and centre it. Refrigerate while rolling the top crust; place the top round on a plate and chill it while you prepare the filling.

5. 5

   Prepare the filling

   Toss the apples with the lemon juice, both sugars, cinnamon, nutmeg and salt in a large bowl. Leave at room temperature for 30 minutes to macerate, then stir in the cornflour.

6. 6

   Fill and seal

   Spoon the apples and all their juices into the pastry-lined dish, then dot with chunks of butter. Lay the top crust over the filling, seal the edges and crimp them.

7. 7

   Chill the pie

   Put the assembled pie in the fridge while the oven heats.

8. 8

   Bake the pie

   Position a rack in the middle of the oven and heat it to 200°C (400°F). Set the pie on a rimmed baking sheet and bake for 45 minutes, until the edges are bubbling and the apples are cooked through.

9. 9

   Cool the pie

   Take the pie out of the oven and let it cool to room temperature.

10. 10

    Make the topping

    While the pie cools, combine the brown sugar, butter, cream and salt in a medium saucepan over medium-low heat. Bring to a simmer and cook until thick and bubbly, 3–5 minutes. Remove from the heat and stir in the vanilla and pecans. Leave to cool for 30 minutes before pouring over the pie. If made ahead, warm the topping over low heat until just pourable. Let the topped pie cool to room temperature before serving. If refrigerating it before serving, leave it on the counter for about an hour first.

What is apple praline pecan pie?

This is an apple pie with a pastry base and top, finished with a cooked brown-sugar-and-pecan topping. Apple pie has deep roots in British and American home baking; this version adds a praline-style layer for a richer finish.

The recipe works by letting the sliced apples release juice before they go into the crust, then thickening those juices with cornflour. A separate topping keeps the pecans distinct and gives the cooled pie a sweet, buttery finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 5730 calories, 60g protein, 625g carbs, 440g fat.

The apples, flour and sugars provide most of the carbohydrates, while the pastry butter and praline topping contribute much of the fat. Pecans and the flour provide some protein, though the pie is not a protein-focused dish. Balance a slice with plain yoghurt or serve it after a meal with a good source of protein.

Choosing the apples

Apple mix: the recipe combines Cosmic Crisp, Fuji and Golden Delicious apples, which gives the filling a blend of flavours and textures. Use the stated weight as a guide, and slice the fruit evenly so it cooks at a similar pace.

Lemon juice: toss it with the apples as soon as they are sliced. It adds a little sharpness alongside the sugars and spices.

Working with the pastry

Cold butter: keep it in cubes and work quickly so some small pieces remain visible in the flour. Those pieces help create a flaky texture.

Gentle handling: bring the dough together with a fork and shape it without heavy kneading. If it springs back while rolling, stop and chill it rather than forcing it thinner.

Getting the filling right

Maceration: the 30-minute rest draws liquid from the apples and lets the sugar and spices coat them. Stir in the cornflour after this rest so it can thicken the released juices.

Filling the shell: include all the juices from the bowl, then dot the apples with butter. The recipe uses a top crust, so seal and crimp the edges before the pie goes back into the fridge.

Baking and checking doneness

Oven heat: bake at 200°C (400°F) on the middle rack for 45 minutes, with the pie on a rimmed baking sheet to catch any drips.

Doneness cues: look for bubbling at the edges and apples that are cooked through. Let the pie cool to room temperature before adding the topping, as directed.

Cooking the praline topping

Sugar mixture: simmer the brown sugar, butter, cream and salt over medium-low heat for 3–5 minutes, until thick and bubbly. Stir in the vanilla and pecans after taking the pan off the heat.

Pouring: leave the topping to cool for 30 minutes before spreading it over the pie. If it becomes too firm to pour after being made ahead, gently warm it over low heat until it is just pourable.

Serving the pie

Let the topped pie reach room temperature before serving so the praline layer has time to settle. For a chilled pie, take it out of the fridge about an hour ahead, as the recipe recommends.

Serve on its own or with a spoonful of cream or a scoop of ice cream. The pie is rich, so a simple accompaniment keeps the apple and pecan flavours in focus.

Recipe notes & tips

• Keep the pastry butter cold and work quickly when rubbing it into the flour.
• Move the dough around as you roll to check that it has not stuck to the work surface.
• Use the full 30-minute maceration so the apples release their juices before the cornflour is added.
• Chill the assembled pie while the oven preheats, as the method specifies.
• Use a rimmed baking sheet beneath the pie to catch any bubbling juices.
• Let the topping cool for 30 minutes before pouring it over the pie.

Variations

• Apple mix: use a combination of sweet and sharper apples, keeping to about 900 g in total.
• Nut texture: leave a few pecan halves intact for larger pieces in the topping.
• Fresh nutmeg: grate it just before adding for a more pronounced spice note.
• Spice balance: adjust the cinnamon and nutmeg to suit your preference while keeping the other filling ingredients unchanged.
• Chilled serving: refrigerate the cooled pie and bring it to room temperature for about an hour before serving.

Common mistakes to avoid

• Warm pastry: stop rolling if the dough springs back, then chill it rather than forcing it.
• Dry dough: add the extra cold water a little at a time, using only what is needed to moisten the flour.
• Skipped maceration: leave the apples for the full 30 minutes before adding the cornflour.
• Missing juices: spoon all the liquid from the apple bowl into the pastry shell.
• Undercooked apples: bake until the edges bubble and the apples are cooked through.
• Topping too firm: warm it gently over low heat until just pourable.

How to store

Refrigerate the cooled pie, covered, and bring it out about an hour before serving. The recipe does not specify a storage duration. If the topping was made ahead, warm it gently over low heat until pourable before using.

Frequently asked questions