Apple pie and pecan pie: two world-famous classics. But let's be honest, one's a little wholesome and the other's a little too sweet. You know which is which. But what if we combine them into a single pie with an apple filling and pecan bourbon-caramel top "crust"? And what if we told you it's easier to make and assemble than either of the originals? This may be the greatest pie mashup ever.
Why this recipe works:
- Making each component separately and then assembling the finished pie simplifies the process while guaranteeing a crisp bottom crust.
- Partially peeling the apples gets more pectin into the filling, helping to make it less liquid-y, while ensuring that the filling isn't filled with annoyingly large pieces of apple skin.
- For the Crust:
- All-purpose flour, for dusting
- 1 recipe Easy Pie Dough
- 1 large egg yolk
- 1 tablespoon cream
- Demerara sugar, for sprinkling
- For the Apple Filling:
- 3 1/2 pounds tart baking apples, such as Braeburn, Golden Delicious, Jonathan, or Jonagold
- 4 ounces fresh juice from 2 lemons
- 2 tablespoons unsalted butter, softened
- 2 tablespoons all-purpose flour
- 1/3 cup dark brown sugar
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon grated fresh ginger
- 1/4 teaspoon kosher salt
- Pinch of allspice
- Pinch of freshly grated nutmeg
- For the Pecan Bourbon-Caramel:
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter
- 2/3 cup heavy cream
- 1/4 cup light corn syrup
- 2 tablespoons maple syrup or sorghum syrup
- 2 tablespoons bourbon whiskey
- 1 tablespoon blackstrap molasses
- 1/2 teaspoon kosher salt
- 2 1/2 cups whole pecans, toasted
For the Crust: Preheat oven to 350°F. Roll pie crust out on a lightly-floured work surface to a circle roughly 12 inches in diameter. Transfer to a plate, rolling up overhanging edge and refrigerate for 30 minutes. Whisk egg with cream. Transfer to a 9-inch pie plate, then, using kitchen shears or a paring knife, trim crust around edge of pie plate. Crimp crust edge, then brush crimped edge with egg wash and sprinkle with demerara sugar (do not brush or sugar bottom of crust or wax paper will stick to it). Line bottom of crust with a round of wax paper, add dried beans or pie weights, and bake crust until edge is golden, about 15 minutes. Remove weights and wax paper and bake crust until bottom and side is golden, about 5 minutes longer. Let cool slightly.
Meanwhile, for the Apple Filling: Peel apples partially in a spiral pattern, starting at the stem and proceeding towards the bottom, removing about half the skin while leaving a stripe of skin on each apple. Core apples and cut into 1/4-inch slices. Toss apple slices with lemon juice in a large mixing bowl.
In a small bowl, mix butter with flour to form a smooth paste.
Add butter-flour mixture, brown sugar, granulated sugar, cinnamon, ginger, salt, allspice, and nutmeg to apples and stir to combine. Scrape apple mixture into a large, wide-bottomed pot and heat over medium heat, stirring occasionally, until apples are soft but not falling apart, about 20 minutes. Allow apples to cool slightly, then scrape into pre-baked pie crust.
For the Pecan Bourbon-Caramel: While apples are cooling, place granulated sugar, butter, heavy cream, corn syrup, maple syrup, bourbon, molasses, and salt in a heavy-bottomed saucepan and cook over medium heat, stirring, until ingredients are fully combined, about 2 minutes. Stop stirring, turn heat to medium high, and cook until mixture reaches 236°F on a candy thermometer, about 5 minutes. Off the heat, allow caramel to cool to 190 degrees, about 3 minutes. Mix in toasted pecans, then spoon the caramel-pecan mixture over the apples, patting and shaping to form an even coating. (If you don't want to use all the caramel pecan mixture on top of the pie, any leftovers can be spooned onto a lined baking sheet and cooled to make turtles.) Let pie cool to room temperature, then slice and serve.
9-inch pie plate, large wide pot, candy thermometer, wax paper, dried beans or pie weights