Martha Stewart Apple Pecan Pie

Martha Stewart apple pecan pie is a double-texture fall dessert made with tart Granny Smith apples, chopped pecans and a buttery crumb topping, ready in 3 hours 10 minutes. This easy dessert fits Thanksgiving, Christmas and cozy Sunday dinners, and it works beautifully for a fall potluck too.

Let the pie cool completely on a wire rack before you cut into it. Slice it warm and the filling runs loose and soupy instead of holding in neat wedges.

Martha mixes chopped pecans right into the apple filling, so you get a pecan pie flavor inside as well as on top. She also chills the crumb topping until firm, which keeps it in big crunchy clusters instead of melting flat.

Martha Stewart Apple Pecan Pie

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Course: DessertCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

40

minutes

Cooking time

1

hour 

30

minutes

Calories

520

kcal

Tender apple slices and pecans bake under a thick, craggy crumb topping that turns toasty and crisp in the oven. The crust stays sturdy and flaky because the dough chills before it ever sees the heat.

Ingredients

• Pate Brisee for Pink-Applesauce Tart
  

• Unbleached all-purpose flour, for dusting
  

• 3/4 cup unbleached all-purpose flour
  

• 3/4 cup pecans, chopped
  

• 1/3 cup packed light-brown sugar
  

• 1/2 teaspoon kosher salt
  

• 6 tablespoons cold unsalted butter, cut into cubes
  

• 2 3/4 pounds Granny Smith apples (5 to 6), peeled, cored, and cut into ½-inch-thick wedges
  

• 3/4 cup pecans, chopped
  

• 1/4 cup unbleached all-purpose flour
  

• 3/4 cup granulated sugar
  

• ground cinnamon
  

• 1/2 teaspoon kosher salt
  

• 2 tablespoons fresh lemon juice
  

• 1 teaspoon pure vanilla extract
  

Directions

• Roll out the dough: Roll the dough into a 12-inch round on a lightly floured surface. Then lift it into a 9-inch pie plate.
• Trim and fold edges: Trim the edges to leave a 1/2-inch overhang. Fold the overhang under itself until it sits flush with the rim of the dish.
• Crimp and chill: Crimp the edge with your fingers, a fork or a spoon. Chill the crust for about 30 minutes until firm, and make the topping while you wait.
• Make the crumb topping: Combine 3/4 cup flour, 3/4 cup chopped pecans, 1/3 cup packed light brown sugar and 1/2 teaspoon kosher salt in a medium bowl. Massage in 6 tablespoons cold cubed butter until it clumps and no dry flour remains. Then press it into the bottom of the bowl and chill about 20 minutes.
• Mix the filling: Toss 2 3/4 pounds sliced Granny Smith apples and 3/4 cup chopped pecans with 1/4 cup flour, 3/4 cup granulated sugar, ground cinnamon and 1/2 teaspoon kosher salt in a large bowl. Then stir 2 tablespoons lemon juice with 1 teaspoon vanilla, drizzle it over the apples, and toss to coat.
• Assemble the pie: Preheat the oven to 375°F with racks in the middle and lower third, and set a parchment-lined rimmed baking sheet on the lower rack. Pour the apple mixture into the crust, then break the topping into large pieces and scatter it over the filling.
• Bake and cool: Bake on the center rack for 1 1/4 to 1 1/2 hours, until the filling bubbles and the crust turns golden brown. If the crust or topping browns too fast, tent it with foil, then cool completely on a wire rack before slicing.

Tools for this recipe

• Pyrex 9.5-inch glass pie plate, Pyrex 3-piece glass mixing bowl set, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make the pie dough ahead of time?

Yes, the pâte brisée keeps in the fridge for up to 2 days or in the freezer for up to 3 months. Wrap it very well in plastic so it doesn't dry out. Thaw frozen dough overnight in the fridge, still wrapped.

How long does leftover apple pecan pie last?

Leftover pie keeps in the fridge for up to 4 days. Wrap it tightly in plastic or move it to an airtight container. The topping softens a little as it sits, so a short stint in a warm oven brings back some crunch.

Do I need a food processor for the crust?

No, a food processor just makes the dough come together in minutes. You can work the cold butter into the flour by hand with a pastry cutter or your fingers. Keep the butter cold either way for a flaky crust.

Can I use a deep-dish pie plate?

A standard 9-inch pie plate works best here, in glass, metal or ceramic. A deep-dish plate changes how the filling bakes and isn't recommended for this recipe. The pie also holds a lot of apples, so extra depth isn't needed.

Why is my filling runny when I slice the pie?

Cutting into the pie too soon is the usual cause, because the filling needs time to set as it cools. Let it sit on a wire rack until completely cool. The baking sheet underneath also catches any juices that bubble over.