Decadent and flaky Apple Pecan Pie featuring a tender spiced apple layer beneath a rich, gooey dark caramel custard and crisp toasted pecans.

Scale

1 all butter pie crust, (homemade or from the store)

For the apples:

2 medium apples (appox ¾ lb or 237g), , cored peeled and diced

½ teaspoon cinnamon

2 teaspoons (8g) granulated sugar

1 tablespoon (8g) cornstarch

For the pecan pie:

¼ cup (50g) granulated sugar

3 large eggs

1 cup (237ml) dark corn syrup

¼ teaspoon salt

4 tablespoons unsalted butter, melted

1 ½ cups (155g) pecan halves

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1. Preheat oven to 350°F (175°C), fit pie crust into a 9-inch plate, crimp edges, and chill.

2. Toss diced apples, cinnamon, granulated sugar, and cornstarch; spread across the bottom of the crust.

3. Whisk granulated sugar, eggs, dark corn syrup, salt, and melted butter until smooth.

4. Fold pecan halves into custard and pour mixture evenly over the apples.

5. Bake at 350°F on a rimmed sheet for 50 to 60 minutes (tent with foil at 35 minutes) until center has a slight jiggle.

6. Cool completely on a wire rack for 3 to 4 hours before slicing and serving.

Dice apples small so they cook evenly. Cool for 4 full hours so the custard sets firmly.