Apple Pecan Crumb-Top Pie
Author: 
 
Ingredients
  • ¼ cup chopped pecans
  • 1 unbaked 9-inch pie shell
  • 1 cup sugar
  • 2 teaspoons all-purpose flour
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 6 cups thinly sliced tart apples
  • 2 Tablespoons cold butter
  • Crumb Topping:
  • ½ cup firmly packed brown sugar
  • ⅓ cup all-purpose flour
  • ¼ teaspoon cinnamon
  • ¼ cup cold butter, sliced into small pieces
  • ¼ cup chopped pecans
Instructions
  1. Heat oven to 425 degrees. Sprinkle ¼ cup chopped pecans onto the bottom of unbaked pie shell. Mix together the 1 cup sugar, 2 teaspoons flour, ½ teaspoon cinnamon, and ¼ teaspoon nutmeg. Add apples and toss well to coat. Heap coated apples into pie shell on top of pecans. Dot apples evenly with the 2 Tablespoons cold butter.
  2. For crumb topping: In a small mixing bowl, stir together the brown sugar, flour, and cinnamon. Using a pastry blender, cut in the ¼ cup cold butter into butter is the size of peas. Stir in ¼ cup chopped pecans. Sprinkle evenly over top of pie.
  3. Bake pie for about 35 minutes or until apples are tender and pie is golden. Cool on wire rack. Pie may be served slightly warm or cooled. Good served with vanilla ice cream.
Recipe by The Culinary Cellar at https://theculinarycellar.com/cookbooks-beaver-dam/