pecan streusel apple pie;
A buttery, flaky crust surrounds sweet cinnamon apple pie filling, studded with roasted pecans. The whole pie is topped with a buttery and crumbly pecan streusel, making for two sweet layers in one delicious bite!
Oven Temp: 350°F
Servings: 8
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Ingredients
pie crust;
- 1 pie crust (according to directions; I use King Arthur gluten-free mix)
apple pecan filling;
- 5-6 medium apples (I used fuji
- ⅓ cup brown sugar
- 3 Tbsp water (for apples)
- 2 Tbsp butter
- 1 Tbsp cinnamon
- 1 Tbsp cornstarch
- 3 Tbsp water (for slurry)
- 1 Tbsp lemon juice
- ¼ tsp salt
- ½ cup pecans
pecan streusel topping;
- ½ cup pecans roughly chopped
- ½ cup old-fashioned oats
- ⅓ cup flour (I used gluten-free measure for measure)
- 2 tablespoons light brown sugar firmly packed
- ¼ tsp salt (If you like a salty-sweet combo, add an additional ⅛ tsp, bringing the total to ⅝ tsp)
- 3½ tablespoons unsalted butter melted
Instructions
pie crust;
- Make and bake crust according to instructions. I use the gluten-free King Arthur Flour mix, and press into a 16" pie plate.
- (Optional) Crimp the edges as desired. Take a piece of parchment paper and lightly press over the crust (so as not to damage your edges. Pour in pie weights to weigh down the bottom of the crust.
- Place pie dish on a baking sheet.
- On the same or a separate baking sheet, roast the pecans. They'll need less time in the oven than the pie crust, so plan accordingly. Add 1 cup of pecans (total of the ½ cup needed for the applie pie filling, and ½ cup needed for the streusel) onto your baking sheet.
- Roast the pecans at 350°F for 4-6 minutes or until they smell toasty. (Note: they will get baked again once pie is assembled.) Remove from the oven and set aside.
- Bake pie crust at 350°F for 10-15 minutes (or according to instructions). Look for the crust to just begin to color and for the bottom is not wet to the touch. Remove from the oven and set aside.
apple pecan filling;
- Peel and core 5-6 medium apples. Slice each apple into 6-8 slices and then cut each slice into thirds. The exact size doesn't matter as much as keeping your chunks even in size.
- Add the apple chunks to a large pot. Add in ⅓ cup brown sugar, 3 Tbsp water, 2 Tbsp butter, and 1 Tbsp cinnamon. Stir with a spatula to coat the apples evenly.
- Cover with a lid, and cook over medium high heat for 5 minutes or until apples are just barely starting to become tender.
- In a small bowl, add 1 Tbsp cornstarch and 3 Tbsp water, and mix together to form a slurry.
- Turn the heat down to medium-low. Add the slurry, 1 Tbsp lemon juice, and ¼ tsp salt to the apple mixture and mix thoroughly.
- Cover with the lid and let cook another 13-18 minutes stirring occasionally until apples are fork tender and gooey. If the mixture ever gets too dry, add another 1-3 Tbsp of water.
- Once apples are to desired firmness, remove from heat. Add ½ cup of the pecans roasted above, stir, and set aside.
pecan streusel topping;
- Take the remaining ½ cup roasted pecans and roughly chop them. Add to a medium bowl.
- Add to the pecans, ½ cup old fashioned oats, ⅓ cup flour, 2 Tbsp brown sugar, and ¼ tsp salt. Mix together until even.
- Melt 3½ Tbsp butter, and pour into the dry ingredients. Stir roughly until entire mixture is clumpy and butter has been absorbed. Set aside.
pecan streusel apple pie;
- Add the apple pie filling to the prepared pie crust, spreading it evenly.
- Crumble the streusel topping evenly over top until the pie is covered. Decorate with extra pecans if desired.
- Bake at 350°F for 20-30 minutes or until pie crust is golden brown. Remove from the oven and allow to cool before serving. Try serving with ice cream, or a drizzle of caramel!
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