Grammy's Kitchen · Pecan Pie · Apple Pecan Pie
One of 63 pecan pie recipes we measured
10 cooks on www.lecremedelacrumb.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.
| this recipe | typical | |
|---|---|---|
| fat | 6% | 25% |
| liquid | 3% | 0% |
| total sugar | 46% | 90% |
| egg | 33% | 65% |
| dairy | 3% | 0% |
| salt | 0% | 1% |
| vegetables and beans | 33% | 17% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 460 g | 2 9-inch refrigerated, unbaked deep-dish pie crust (I buy these in a two-pack) |
| 154 g | 1 cup Karo® Light Corn Syrup |
| 150 g | 3 eggs (divided) |
| 200 g | 1 cup sugar |
| 28 g | 2 tablespoons butter (melted) |
| 4 g | 1 teaspoon vanilla |
| 170 g | 1 1/2 cups pecan halves ((6 ounces)) |
| 2 apples (peeled and chopped into 1/2 inch pieces, gala, fuji, or any favorite red) | |
| 15 g | 1 tablespoon milk |
| 12 g | 1 tablespoon coarse sugar (or granulated sugar) |
Method: 10 steps, published by www.lecremedelacrumb.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“with fall rapidly on the horizon, tis the season for baking. and for me it begins with the pie making for thanksgiving. already a fan for pecan pie, excited to try it with the twist of apple. can't wait to share it with our family and friends this thanksgiving” — a cook, 5.0★
“I too had problems with it setting up.” — a cook, 2.0★