KNR, p. 313 “Apple Pie with Pecan Crumble Topping”

It’s Autumn and with the cooler temperatures in the Northern Hemisphere, also comes an abundance of apples at the grocery and farmer’s markets. Our family is evenly divided between pumpkin and apple pies at Thanksgiving, so we make both.

We have tried several versions of apple pie, but when we tasted one with pecan crumbles on top, we had to recreate it for the holidays. It doesn’t hurt that many schools/churches use pecans as featured items in their Fall Fundraisers, so we always have a healthy supply on hand. Sheila outdid herself with this one, using three kinds of apples for a great flavor. But then, I always show up for pie.  🙂


Apple Pie with Pecan Crumble Topping

Sheila Kerrian
Prep Time 15 minutes
Cook Time 50 minutes
Course Dessert
Cuisine American
Servings 6


  • 12" fry pan


Topping Ingredients

  • 1/3 cup mashed/rough chopped pecans
  • 1/2 cup all purpose unbleached flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1/4 cup light brown sugar
  • 3 Tablespoons softened butter

Filling Ingredients

  • 6 large apples,mixed varieties, about 6 cups sliced apples
  • 2 Tablespoons unbleached flour
  • 1/2 teaspoon sea salt
  • 1/2 cup unsweetened apple juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup light brown sugar
  • 1 teaspoon pure vanilla extract


Pie Crust Prep

  • Pre-heat oven to 375. Pre-bake favorite single pie crust on middle oven rack, 10-15minutes (until light golden brown). Remove from oven and place on cooling rack.

Topping Prep

  • Place pecans in plastic bag, seal it, and smash the bag with the back of a spoon until the pecans are in small bits.
  • Using a fork, combine all dry topping ingredients in medium sized bowl.
  • Add softened butter and combine, using the fork to mix and create pea-sized crumbles. Refrigerate until needed.

Filling Prep

  • Peel, core, and slice apples. Place in a large bowl and toss with the flour and sea salt.
  • Using non-stick 12” fry pan, stir together apple juice, cinnamon, brown sugar, and vanilla until heated through – about 5 minutes on low heat, stirring occasionally.
  • Add the sliced apples to the fry pan, cover and heat on medium low until crisp tender to taste, for 20 minutes, stirring occasionally.
  • Remove 1 cup of cooked apples from the pan, smash into chunks, then return to pan and toss together until completely mixed. Heat for additional 5 minutes.
  • Place entire batch of cooked apples into the pre-baked pie crust, leveling with a spoon.
  • Spread the pecan crumble on top of the apples two Tablespoons at a time until apples are completely covered to the edges.
  • Place on middle rack of oven at 375 and bake about 30 minutes, protecting the crust from burning with crust covers if needed. Pie is done when crust is golden brown and filling begins to bubble.
  • Place on cooling rack to ‘set’ for 30 minutes.
  • Serve with ice cream and enjoy.


Time indicated does NOT include making the pie crust from scratch.


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