Our New Addiction

Old Original Bookbinders Apple Pecan Pie

Crust:

1 3/4 C all purpose flour

1/4 c granulated sugar

1 t ground cinnamon

1/2 cold, unsalted butter

5-6 T cold water

1. In medium bowl, stir together flour, sugar, and cinnamon until well blended.
2. Cut in butter.
3. Gradually add cold water, tossing flour mixture w/a fork until all ingredients are moistened.
4. Gather dough into a ball, flatten into a disk, wrap and chill for one hour.

Filling:

1 c granulated sugar

1/2 c all-purpose flour

pinch salt

16 oz sour cream

2 eggs, lightly beaten

2 t vanilla extract

6 baking apples, peeled, cored, and sliced (8 cups)

1. Combine sugar, flour, and salt. Mix well.
2. Add sour cream, eggs, and vanilla. Stir until blended.
3. Pour over apples in large bowl. Mix gently until apples are coated.
   

Assembly:

1. Preheat oven to 450 degrees.
2. Roll out pastry on well-floured surface. Fit in to 10 inch pie plate. Trim and flute edges.
3. Pour apple mixture into pastry shell.
4. Place on baking sheet.
5. Bake at 450 degrees for 10 minutes, reduce heat to 350 degrees and bake for 30 more minutes.
   

Topping:

1/2 c packed brown sugar

1/2 c granulated sugar

1/2 c all-purpose flour

1 t cinnamon

pinch salt

1/2 c unsalted butter

1 c chopped pecans

1. Mix brown sugar, sugar, flour, cinnamon, and salt.
2. Cut in butter.
3. Add pecans and mix well

Crumble topping evenly over filling. Continue baking at 350 degrees for another 20-25 minutes. Cool on wire rack.


I would love to give credit to the publisher of this recipe, but I cannot because I do not know from wence it came.The recipe is written out by hand on a sheet of notebook paper. I know that I found it in a magazine at a friend's house many years ago and copied it down. While it looked delicious, I didn't make it for the first time until this past Thanksgiving. It has been the most requested dessert in our home ever since.

Tweet