Apple-Pecan Pie

For the fall and winter American holidays, pie is the strong answer when someone asks about dessert. Pumpkin pie leads the way for Thanksgiving, but apple or pecan are right up there near the top and show up at Christmas and Hanukkah, too. Here’s a warm spice-laden apple pie topped not with a second crust, but with crunchy pecans reminiscent of the nuts many cooks stir up for cold weather party appetizers or snacks. I provide a favorite butter crust recipe laced with cinnamon, ginger, and cloves, but you can use whatever crust is easiest at your house. Do think about including the spices in your dough. makes one 9-inch pie

Ingredients

Chilled pastry for one 9-inch pie-See NOTES for recipe, use your own, or purchase.
6 cups unpeeled thinly sliced apples (I like Pink Lady or Granny Smith.)
½ cup granulated sugar
¼ cup all-purpose unbleached flour
Pinch kosher salt
½ teaspoon each freshly ground nutmeg and ground cinnamon
¼ teaspoon ground cardamom
2 tablespoons cold salted butter cut into small pieces
Pecan topping- See NOTES for recipe.

Instructions

PREHEAT OVEN to 425 degrees F. Set rack at center.
MIX APPLE FILLING/SPOON INTO PASTRY/COVER WITH FOIL: In a large bowl, gently stir together the apples, sugar, flour, salt, nutmeg, cinnamon, and cardamom. Spoon evenly into the pastry-lined pie plate. Dot with butter. Cover with a sprayed or buttered doubled square piece of aluminum that just fits the top of the pie. Place pie on rimmed baking sheet.
BAKE PIE for 35-45 minutes or until apples are tender or nearly tender. Remove from oven and set on a dry potholder on the counter if using a Pyrex pan. (Pyrex may shatter if you place it on stove grates or a cold/wet counter.)
ADD PECAN TOPPING carefully and evenly to the apple mixture using a spoon or slotted spoon, being sure to first let excess egg mixture drip back into the bowl. The pecans should be just coated, not dripping. Turn the pecans right-side up so your pie is pretty.
BAKE PIE again for 10-15 more minutes or until crust and pecans are browned and apples are tender when pierced with a small, sharp knife.
COOL PIE on a rack – for at least 2 hours. (Use a potholder on the rack if baking in Pyrex.) Store loosely wrapped at room temperature 2 days or 4-5 days in the refrigerator. Freeze well-wrapped for 6 months only if you must.

Notes

PECAN TOPPING:

• 1 beaten egg white

• 2 tablespoons brown sugar

• ½ teaspoon kosher salt

• ¼ teaspoon ground cinnamon

• 1/8 teaspoon ground cayenne pepper

• 1 tablespoon maple syrup

• 1 tablespoon melted butter, cooled

• 1 ½ cups pecan halves

Whisk together beaten egg white with brown sugar, kosher salt, ground cinnamon and ground cayenne pepper. Whisk in maple syrup and butter. Stir into pecan halves.

PASTRY for one 9-inch pie crust: Chill after mixing and then roll out OR roll out and then freeze briefly in the pie plate while you make the filling — the latter being my choice.

Ingredients:

• 1 1/3 cups all-purpose unbleached flour

• 1 teaspoon kosher salt

• ½ teaspoon each: ground cinnamon and ground ginger

• 1/8 teaspoon ground cloves

• 8 tablespoons (4 ounces/1 stick) cold salted butter cut into small pieces

• ¼ cup ice water (Measure water in cup, add ice, stir a few times, remove ice.)

Directions:

1. MIX DRY INGREDIENTS: In a food processor medium bowl, pulse/mix together the flour, salt, and spices.

2. ADD THE BUTTER pieces and pulse or cut in with a pastry cutter until mixture is evenly crumbly. You’ll want it in larger pieces for the processor and more like meal for the pastry cutter. (You can even use your fingers to cut in the butter in a pinch. Work quickly as the heat of your hands can melt the butter.)

3. ADD THE ICE WATER a little at a time, pulsing or stirring until the dough just starts to come together and holds together when you pinch it with your fingers. (If it’s too dry, add another tablespoon ice water, mix, and pinch again.)

4. TURN OUT onto a flour-covered board or counter and quickly shape and knead into first a ball and then a disc. (You can refrigerate for 30 minutes here or roll right away, as I do.)

5. ROLL DOUGH out evenly using a floured rolling pin to about a 12-inch circle, lifting it several times and reflouring to avoid sticking to the board/counter.

6. ROLL DOUGH UP onto the pin gently and loosely and then unroll it into the 9-inch pie plate. Move it, if necessary, so that it sit evenly in the plate. If there’s any more than an inch over hanging the edges of the plate, trim that away. (See Pie Dough Cookies under TIPS.)

7. TURN EDGES of dough under and crimp or flute as desired. Fill and bake if you’ve already chilled the dough or freeze for 15 minutes while you make the filling, the latter being my choice.

Inspiration for pecan topping from BA and my sister Helen’s Spicy Pecans.