Who can resist a slice of apple pie? While it’s an ideal choice for your Thanksgiving dinner, it’s also one of those recipes you’ll be itching to bring out every fall as you assess your enormous apple collection from your annual outing. Serve this fresh from the oven topped with a scoop of vanilla ice cream for the ultimate indulgence.
- 3/4 cup packed light brown sugar
- ½ cup pecan halves
- 6 tablespoons unsalted butter, melted
- Pie dough for 1 double-crust 9-inch pie (store-bought or homemade)
- 1 cup granulated sugar
- 1/3 cup all-purpose flour
- 3/4 teaspoon ground cinnamon
- 5 large Granny Smith or other firm apples, peeled, cored, and cut into ½-inch wedges
- Preheat the oven to 375°F. Coat a 9-inch deep-dish pie plate with cooking spray and line it with wax paper. Coat the wax paper with cooking spray.
- In a small bowl, combine the brown sugar, pecans, and 4 tablespoons of the melted butter; mix well and spread evenly over the bottom of the pie plate. Roll out the bottom crust and place it in the pie plate, pressing the crust firmly against the nut mixture and the sides of the pie plate; set aside.
- In a large bowl, combine the granulated sugar, flour, cinnamon, and remaining 2 tablespoons melted butter; mix well. Add the apples and toss gently to coat. Spoon into the pie crust.
- Roll out the top crust and place it over the apple mixture. Trim and fold the edges together to seal. Using a knife, cut four 1-inch slits in the top crust. Bake for 1 to 1¼ hours, until the crust is golden.
- Carefully loosen the wax paper around the rim and invert the pie onto a serving plate while still hot. Remove the wax paper and let cool slightly. Slice and serve warm, or let cool completely before serving.