My wife Ally has about five different ways that she can make an apple pie, and I’ve yet to meet a version that I didn’t enjoy. It’s kind of like barbecue... never met a plate of barbecue that I’d didn’t like. I’m kind of simple that way.
The wonderful thing about fall is that we live in the East Tennessee and North Georgia area. That means we are smack dab in the Southern Apple World. Nothing beats our yearly fall trips to the mountains and apple orchards. A fall apple festival is pretty hard to pass up! I just enjoy the great trips with Ally, agree on fun crafts, and make sure her apple choices make it to the Jeep for the drive home... which means some awesome apple concoction will be baked up soon!
A word About Apple Choices:
One thing that we've learned over the years... well, one thing that Ally has taught me over the years is that not all apples are the same. That's kind of a given considering all of the choices we see at our local grocery stores. This really comes into play when selecting what apples you choose to bake with. Ally goes for Gala or Granny Smith apples which are often considered the best for apple pie baking.
Are you wondering why? It’s really about how the apples hold their shape during baking. Sweeter apples tend to break down and become mushy when baking. Tart apples seem to hold their shape better. My suggestion, don't stress out too much. Pick a nice apple that suits what your recipe is. Ally loves her types of apples for baking while I lean towards the sweeter varieties for sauces, pork recipes, and more.
One side note: Don't worry if you don't have pecans on hands - this pie is awesome with or without them!
Ally’s Easy Apple Pecan Pie
- 2 ready-made pie crusts
- 1/2 cup crushed pecans
- Dashes of brown sugar
- 6 cup thinly sliced, peeled apples – approx. 6 medium apples
- 3/4 cup sugar
- 2 tablespoon all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1 tablespoon lemon juice
Heat the oven to 425°. Use the pie crust in the pan it came in or, if using rolled crusts, then gently place one of the pie crusts in ungreased 9-inch glass pie plate. Press gently to form without breaking or making weak areas. Next, sprinkle pecans evenly across pie crust. Don’t worry, it won’t be completely covered. Next, sprinkle with a few dashes of brown sugar. Next, in a large bowl, gently mix the remaining filling ingredients and spoon into the crust. Top with the second crust and gently press edges together with a fork to seal. Cut slits or shapes in several places in top crust. Note: Ally says you can add the pecans and brown sugar to the mix to make things easy if you wish.
Bake 40 to 45 minutes or until crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent burning. Allow to cool before serving, about 2 hours.
- Article originally published in the National Barbecue News