APPLE, DATE, AND PECAN PIE
Make and share this Apple, Date, and Pecan Pie recipe from Food.com.
Provided by Dancer
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Adjust oven rack to the lowest position and heat the oven to 375 degrees.
- In a large bowl, whisk the eggs and blend the yolks and whites.
- Brush about 1 teaspoon of the beaten egg over the rim of the pie crust dough.
- Add the vanilla, brown sugar, flour, baking powder to the eggs.
- Stir until well blended.
- Stir in apples, dates and pecans.
- Spread the mixture into the pie shell.
- Bake for 35 to 40 minutes or until lightly browned and a toothpick or cake tester inserted in the center comes out clean.
- Cool the pie on a wire rack.
- Serve at room temperature.
CARAMEL PECAN APPLE PIE
This delicious pie is a hit at Thanksgiving, or anytime, really! It's a combination/adaptation of the Basic Flaky Pie Crust, Apple Pie by Grandma Ople, and Upside-Down Apple Pecan Pie.
Provided by Loriq
Categories Desserts Pies Apple Pie Recipes
Time 3h55m
Yield 8
Number Of Ingredients 16
Steps:
- Whisk 2 1/2 cups flour and salt together in a bowl. Cut in shortening with 2 knives or pastry blender until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened and dough comes together. Do not add more water than you need. Divide the dough in half and shape into 2 balls. Wrap in plastic wrap and refrigerate, at least 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch pie pan with wax paper.
- Melt 1/2 cup unsalted butter in a saucepan over medium heat. Stir in 3 tablespoons flour to form a paste. Stir in 1/4 cup white sugar, 1/2 cup brown sugar, 1/4 cup water, vanilla extract, cinnamon, and nutmeg; bring to a boil. Reduce heat and simmer until filling mixture is thickened slightly, about 3 minutes.
- Melt 1/3 cup butter in a separate saucepan over low heat. Add 1/2 cup brown sugar and whisk until smooth, about 2 minutes. Stir in pecans.
- Spread pecan mixture evenly onto lined pie pan. Roll out one ball of dough; line pie pan over pecan mixture. Toss apples with filling mixture; pour into pie plate. Roll out second ball of dough and place over apple filling. Crimp edges of bottom and top crusts together. Cut several small slits into top crust to vent. Place pie on foil-lined baking sheet.
- Bake pie in the preheated oven until crust is golden brown, about 1 hour.
- Remove pie from oven and allow to cool slightly, 5 to 10 minutes. Place a serving plate gently over pie and carefully flip to invert, being careful not to come in contact with molten sugar. Peel off waxed paper; cool for 1 hour.
Nutrition Facts : Calories 872.2 calories, Carbohydrate 92.9 g, Cholesterol 50.8 mg, Fat 55.3 g, Fiber 5.9 g, Protein 6.2 g, SaturatedFat 19.5 g, Sodium 212 mg, Sugar 54.4 g
APPLE PECAN PIE
This mash-up recipe combines two holiday dessert favorites: apple pie and pecan pie. Delicious on its own, this pie also pairs well with vanilla ice cream or whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h20m
Yield Makes one 9-inch pie
Number Of Ingredients 14
Steps:
- Roll out dough to a 12-inch round on a lightly floured work surface. Transfer to a 9-inch pie plate. Trim edges, leaving a 1/2-inch overhang. Fold edges of dough under itself until flush with edge of dish. Crimp edges with fingers, the tines of a fork, or a spoon. Refrigerate until firm, about 30 minutes. Meanwhile, make crumb topping.
- Crumb Topping: Combine flour, pecans, brown sugar, and salt in a medium bowl. Massage butter into flour mixture with your fingers until mixture clumps together and no dry flour remains. Press into bottom of bowl and refrigerate until firm, about 20 minutes.
- Filling: In a large bowl, toss apples and pecans with flour, sugar, cinnamon, and salt until evenly coated. Stir together lemon juice and vanilla, drizzle over apple mixture, and toss to evenly coat.
- Preheat oven to 375 degrees with racks in middle and lower third positions. Place a parchment-lined rimmed baking sheet on lower rack. Pour apple mixture into crust. Break up topping into large pieces and sprinkle evenly over filling. Bake on center rack until bubbly and crust is golden brown, 1 1/4 to 1 1/2 hours. (If crust and crumb topping brown too quickly, tent with foil.) Let cool completely on a wire rack before slicing and serving.
TIPSY APPLE PECAN PIE
This double-crust pie filled with apples and bourbon-soaked raisins is turned upside down onto a plate after baking to reveal a gooey pecan topping.
Provided by My Food and Family
Categories Recipes
Time 1h25m
Yield Makes 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 450°F. Mix raisins and bourbon; set aside. Spread all of the margarine onto bottom and up side of 9-inch pie plate. Press pecans, top sides down, in margarine; pat brown sugar evenly over pecans. Divide pastry in half; roll out one half to 10-inch circle on lightly floured surface. Place over brown sugar in pie plate.
- Drain raisins; discard liquid. Toss raisins with apples, granulated sugar, lemon juice, flour, cinnamon and salt. Spoon over pie crust in pie plate. Roll out remaining pastry to 10-inch circle. Place over apple mixture; crimp edges of pastry together to seal. Prick top crust with fork to allow steam to vent.
- Bake 10 minutes. Reduce heat to 350°F. Bake an additional 45 minutes or until top crust is lightly browned. Cool on wire rack 5 minutes or until filling stops bubbling. Place serving plate over pie; carefully invert pie onto plate. Remove pie plate. Cool completely. Serve topped with whipped topping.
Nutrition Facts : Calories 600, Fat 35 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 0 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 5 g
UPSIDE-DOWN APPLE PECAN PIE
This is by far the best apple pie I've ever had, and anyone who likes apple pie who has tried it agrees, this is a wonderful variation of an all-American favorite. Enjoy with a scoop of vanilla ice cream.
Provided by TJ4GOD721
Categories Desserts Pies Pecan Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a 9 inch deep-dish pie pan, combine pecans, brown sugar and margarine; spread into a single layer. Roll out dough, and place bottom crust over pecan mixture.
- In a large bowl, combine apples, sugar, flour, cinnamon and nutmeg. Pour into crust in pan. Top with second crust. Fold edges of crust over, and flute to seal edges. Make several small slits in the top to allow steam to escape.
- Place pan on foil or cookie sheet during baking to guard against spillage. Bake in preheated oven for 40 to 50 minutes, or until crust is golden brown and apples are tender.
- Cool pie in pan for 5 minutes. Place serving plate over pie, and flip to invert, being careful not to come in contact with molten sugar. If some of the nuts stick to the pan, remove them with a knife, and place on pie. Allow to cool for 1 hour.
Nutrition Facts : Calories 522.5 calories, Carbohydrate 55.7 g, Fat 33.2 g, Fiber 5 g, Protein 4.7 g, SaturatedFat 6 g, Sodium 326.2 mg, Sugar 30 g
DATE-AND-APPLE PIE
Steps:
- Preheat the oven to 350 degrees. Roll the dough out to a disk 11 inches in diameter and ease it into a 9-inch pie pan. Trim the edges.
- Sprinkle the sugar, cinnamon and 2 tablespoons of water over the dates and apples, and mix well. Transfer to the pie pan. Top with 1 cup of the crumb recipe. Bake until the filling bubbles, about 60 minutes.
APPLE PECAN PIE
Make and share this Apple Pecan Pie recipe from Food.com.
Provided by sweetcakes
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425*.
- Steam the apple slices in 1 or 2 Tbsp water in a covered saucepan for 5 minutes. Remove from heat and add the sugars, salt, flour, nutmeg, cinnamon, lemon juice, and butter. Mix well and turn into unbaked pie shell.
- Topping:.
- Blend sugar, flour and butter. Sprinkle on top of pie. Sprinkle nuts over topping.
- Cover top of pie with foil and bake at 425 for 15 minutes, then reduce oven heat to 375. Remove foil and bake 30 to 40 minutes.
Nutrition Facts : Calories 372.2, Fat 16.9, SaturatedFat 5.1, Cholesterol 11.4, Sodium 302.1, Carbohydrate 55.3, Fiber 4, Sugar 36.2, Protein 2.9
PECAN APPLE PIE
Apple pie lovers won't be able to resist a fun twist on the classic. My husband often asks me to bake this extra-special crumb-topped delight for dessert. -Anne Betts, Kalamazoo, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 2 pies (8 servings each).
Number Of Ingredients 13
Steps:
- On a lightly floured surface, roll dough to two 1/8-in.-thick circles; transfer to two 9-in. pie plates. Trim and flute edges; set aside. In a large bowl, combine sugar, flour, cinnamon and salt; add apples and toss to coat. Pour into crusts. , For the topping, combine brown sugar, flour and oats; cut in butter until crumbly. Sprinkle over apples. Cover edges loosely with foil. Bake at 375° for 25 minutes. Remove foil; bake 25-30 minutes longer or until filling is bubbly. Sprinkle with pecans; drizzle with caramel topping. Cool on wire racks.
Nutrition Facts : Calories 392 calories, Fat 14g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 231mg sodium, Carbohydrate 65g carbohydrate (41g sugars, Fiber 3g fiber), Protein 4g protein.
DATE PECAN PIE
At our house, we call this "oh-so-good pie." It's rather like a traditional Southern pecan pie without being overly sweet.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small saucepan, melt butter. Remove from the heat; whisk in the sugar, vinegar, cinnamon and nutmeg. Stir in the eggs, dates and pecans. Pour into crust. , Bake at 375° for 35-40 minutes or until set. Cool on a wire rack. Serve with whipped cream. Refrigerate leftovers.
Nutrition Facts :
DATE-PECAN PIE
Pureed dates add complexity to the sticky-sweet filling for this otherwise traditional pecan pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 7h
Yield Serves 8 to 10
Number Of Ingredients 10
Steps:
- On a lightly floured piece of parchment, roll out dough into a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Using kitchen shears, trim to a 1-inch overhang; fold under. Crimp edges or decorate as desired. Lightly prick bottom of dough with a fork. Refrigerate 30 minutes.
- Preheat oven to 375 degrees with a rack in lower third. Line dough with parchment; fill with dried beans or rice. Bake until edges begin to turn golden, 20 to 25 minutes. Remove beans or rice and parchment; bake until bottom and sides are golden brown, about 20 minutes more. Transfer to a wire rack; let cool completely. (Crust can be made up to a day in advance and covered tightly in foil.)
- Reduce oven temperature to 350 degrees. Spread pecans on a rimmed baking sheet and toast until golden and fragrant, 10 to 12 minutes. Let cool completely. Reserve 1 cup for topping; coarsely chop remaining 1 1/2 cups.
- In a small saucepan, bring dates, 1/2 cup water, and vanilla to a simmer over medium-high heat. Reduce heat to low; cook until almost all of liquid is absorbed, 7 to 9 minutes. Transfer dates and remaining liquid to a food processor; puree until smooth.
- In a large bowl, whisk together eggs, 3/4 cup date puree (reserve remainder for another use), corn syrup, brown sugar, butter, and salt until smooth; stir in chopped pecans. Pour filling into crust; arrange reserved whole pecans over top. Place a foil-lined baking sheet below rack, then place pie dish directly on rack; bake until filling wobbles slightly in center when gently shaken, 50 minutes to 1 hour. (If crust is getting too dark, cover with a foil ring.) Transfer to wire rack; let cool completely, at least 4 hours. Serve room temperature.
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