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The baked Pecan Pie Apple Crisp rests on a wire rack on the white marble cooktop. The crumb topping glistens in the light, and the pie cools completely, signaling it is ready to slice and serve.

Pecan pie Apple Crisp Recipe

This Apple Pecan Pie features a buttery crust, tender cinnamon-spiced apples, crunchy pecans, and a golden crumb topping. It’s the perfect dessert for cozy gatherings!
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Prep Time 40 minutes
Cook Time 1 hour 30 minutes
Additional Time 1 hour
Total Time 3 hours 10 minutes
Course Dessert
Cuisine American
Servings 8
Calories 420 kcal

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Knife and Cutting Board
  • Rolling Pin
  • 9-inch pie plate
  • Baking sheet
  • Parchment paper
  • Wire Rack

Ingredients
  

  • 1/2 recipe Pate Brisée All-Butter Pie Dough
  • Unbleached all-purpose flour for dusting

Crumb Topping:

  • ¾ cup unbleached all-purpose flour
  • ¾ cup pecans chopped
  • ⅓ cup packed light-brown sugar
  • ½ teaspoon kosher salt
  • 6 tablespoons cold unsalted butter cut into cubes

Filling:

  • 2 ¾ pounds Granny Smith apples 5 to 6, peeled, cored, and cut into ½-inch-thick wedges
  • ¾ cup pecans chopped
  • ¼ cup unbleached all-purpose flour
  • ¾ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract

Instructions
 

  • Roll out pie dough, transfer to a 9-inch pie plate, trim edges, fold into a double layer, and crimp.
  • Chill for 30 minutes.
    The crimped pie dough in the 9-inch pie plate rests on the white marble cooktop, loosely covered with plastic wrap. The scene has a cool tone, evoking preparation and readiness for the chilling process.
  • Combine flour, pecans, sugar, and salt for crumb topping.
    A glass mixing bowl on the white marble cooktop contains flour, chopped pecans, light-brown sugar, and kosher salt. Cubes of cold butter are being massaged into the mixture by a pair of hands, forming chunky clumps for the crumb topping.
  • Massage in butter, press into clumps, and chill for 20 minutes.
  • Toss apples and pecans with flour, sugar, cinnamon, and salt. Mix lemon juice and vanilla, then coat the apple mixture.
    A large glass bowl on the white marble cooktop is filled with freshly peeled and sliced Granny Smith apples, chopped pecans, flour, granulated sugar, cinnamon, and kosher salt. A wooden spoon is tossing the ingredients together, evenly coating the apples.
  • Preheat oven to 375°F. Line a baking sheet with parchment and place on the lower rack.
  • Fill crust with apple mixture and top with crumb topping, breaking it into large pieces.
    The 9-inch pie crust on the white marble cooktop is filled with the prepared apple mixture, slightly mounded in the center. A hand sprinkles the chilled crumb topping over the apples, breaking it into large pieces for even coverage.
  • Bake for 1 hour 15 minutes to 1 hour 30 minutes until bubbly and golden, tenting with foil if browning too quickly.
    The pie is baking on a parchment-lined baking sheet in the oven. The crust edges and crumb topping turn a beautiful golden brown as the bubbling filling peeks through, creating an inviting scene.
  • Cool completely on a wire rack before slicing and serving.
    The baked Pecan Pie Apple Crisp rests on a wire rack on the white marble cooktop. The crumb topping glistens in the light, and the pie cools completely, signaling it is ready to slice and serve.