pecan pie small

Toasted Pecan-Apple Pie

Can’t decide between pecan or apple pie? This pie is the best of both worlds. The tart apples cut the sweetness of the pecans in brown sugar custard, while the egg yolk crust bakes up golden brown and extra-crisp.




Egg Yolk Crust
1 1/4 cups all-purpose flour
1 tablespoon granulated sugar
Pinch of salt
1/2 cup (1 stick) cold unsalted butter, cut up
1 egg, separated
2 to 3 tablespoons ice water

3 eggs plus 1 egg yolk
3 tablespoons all-purpose flour
1 cup packed dark brown sugar
1 cup dark corn syrup
1 tablespoon unsalted butter, melted
1 teaspoon vanilla extract
1/8 teaspoon salt
2 cups pecan halves, toasted*
1 1/2 cups chopped peeled tart apples, such as Granny Smith, Rome, Sweetango or Braeburn (3/4-inch pieces)

To make the crust: Whisk together the flour, granulated sugar, and salt in medium bowl. Blend in the butter with a pastry blender or your fingertips until the butter is the size of blueberries, with some smaller pieces. Whisk together the egg yolk and 2 tablespoons of the ice water. Toss with the flour mixture, adding additional water if necessary, to form a dough. Gather the dough together and press into a disk. Cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight.

Place the oven rack in the bottom position and preheat the oven to 350°F. Roll out the dough to a 13-inch round. Line a 10-inch deep-dish glass pie plate. Trim the overhanging dough to 1/2 inch, turn the edge under, and flute. Beat the egg white until loose and frothy. Brush over the bottom and sides of the dough. Refrigerate while preparing the filling.

To make the filling: Beat together the eggs, egg yolk, and flour in a large bowl with an electric mixer at medium speed until blended and smooth. Beat in the brown sugar, corn syrup, melted butter, vanilla, and salt. Stir in the pecans. Arrange the apples over the bottom of the pie shell. Pour the pecan mixture over the apples.

Bake the pie on the bottom oven rack for 45 minutes. Cover the edge of the crust with foil and continue baking for 20 to 25 minutes, or until puffed and a knife inserted into the center comes out moist but clean. Cool completely on a wire rack. Serve at room temperature, store leftovers in the refrigerator for up to two days.

*Toast the pecans in a 350°F oven for 6 to 8 minutes or until slightly darker in color.

Serves 8

from Chicken and Egg: A Memoir of Suburban Homesteading with 125 Recipes
Pie photo by Alex Farnum