This gooey-good apple pie is hard to pass up. Serve for dessert with rich whipped cream or vanilla ice cream.

Source: Midwest Living


Recipe Summary

30 mins
45 mins
1 hr
2 hrs 15 mins


Ingredient Checklist


Instructions Checklist
  • Spread butter evenly onto bottom and side of a 9-inch pie plate. Press pecan halves, rounded side down, into butter. Pat brown sugar evenly over pecans.

  • On a lightly floured surface, use your hands to slightly flatten 1 ball of Pastry for Double-Crust Pie. Roll dough from center to edge into a circle about 12 inches in diameter. Place pastry over brown sugar, gently pressing down.

  • For filling, in a small bowl, combine granulated sugar, flour, and cinnamon. Arrange half of the apples on the pastry; sprinkle with half of the cinnamon mixture. Repeat layers of apple and cinnamon mixture. Trim pastry even with rim of pie plate.

  • Roll remaining dough into a circle about 12 inches in diameter. Cut slits to allow steam to escape. Place remaining pastry on filling; trim pastry to 1/2 inch beyond edge of pie plate. Fold top pastry under bottom pastry. Crimp edge as desired. Cover the edge of the pie with foil to prevent overbrowning during baking.

  • Place the pie on a baking sheet to catch juices. Bake in a 375 degree F oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or until apples are tender and crust is golden.

  • Cool for 5 minutes. Loosen edges of pie carefully and invert onto a serving platter. Cool. Serve with whipped cream or ice cream. Makes 8 servings.