Apple Pecan Pie

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Apple Pecan Pie

Apple Pecan Pie

Ingredients Apple Pecan Pie
Number of persons

1 shortcrust pastry

8 Royal Gala apples

Cinnamon powder

Liquid vanilla extract

1 egg

80 g soft butter

80 g sugar

100 g almond powder

100 g pecans

Preparation Apple Pecan Pie
Total Time: 1h20
Preparation time: 30 min
Cooking time: 50 min
Prepare a shortcrust pastry or roll out a ready-made pastry.
Preheat your oven to 200°C (thermostat 7).
Peel the apples and cut them into large pieces (I cut them into 4).
In a frying pan, brown the apples with butter and a drop of oil.
The apples should be golden but keep their shape (do not make a compote).
Towards the end, when they are well browned, sprinkle with cinnamon and sprinkle with vanilla extract (quantity according to your taste).
Arrange the pastry in the pie tin.
If possible, use a mould with high edges.
Lightly bake the dough alone in the oven, (so that it is not too soggy with apples). Cover it with a sheet of aluminium foil on which you will have placed balls or dried beans (to pack). This is an optional step, not necessarily necessary.
Arrange the apples on the dough and sprinkle with pecans.
Arrange nuts under and over the apples.
Put in the oven for about 25 min.
Remove the tart and lightly press the apples into the pan with a wooden spoon.
Then gently melt the butter.
Mix the butter, egg, sugar and almond powder.
Cover the apples with the mixture and put them in the oven for about 25 minutes.
Watch regularly, the mixture of butter, egg, sugar and almond should be well cooked but just golden.
Taste warm.

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