Apple and Pecan Pie

Ingredients:
Pecan Pâte Brisée, divided in 2 disks
6 cups Granny Smith Apples, peeled, cored, sliced
2 tsp Lemon Juice
1/2 cup chopped Pecans
3/4 cup Granulated Sugar
1/2 cup Brown Sugar
1/4 cup All Purpose Flour
1 tsp Salt
1 tsp ground Cinnamon
1/4 tsp ground Ginger
1/4 tsp ground Nutmeg
2 Tbsp Butter, cold and cut into pieces.
1 Egg yolk
1 tsp Water
8-12 Pecan Halves for decorating

Directions:

  • Preheat Oven to 425° F
  • In a large bowl toss the Apples, Lemon Juice, chopped Pecans, Sugars, Flour, Salt, and Spices, coating the Apples well.
  • On a very clean, floured surface, roll out 1 of the disks of Pâte Brisée into a circle about 10″ for a 9″ Pie Pan.
  • Placing your rolling pin mid way across the crust, fold back half of the crust over the rolling pin, so as to utilize the rolling pin to move the crust over the Pie pan. Unroll and gently fit into the Pie pan. It is ok for crusts to hang over the sides.
  • Place the Apple mixture into the pie crust and dollop with the pieces of Butter
  • Repeat the rolling and placement with the second disk of Pâte Brisée, this time placing over the apple mixture in the Pie Pan.
  • Press along the edges of the two crusts to seal the dough.
  • Using a knife, trim the excess dough.
  • You may crimp the crust as you see fit.
  • Cut slits in the top of crust to allow for steam to escape.
  • Decorate with the Pecan Halves
  • In a small bowl, beat the Egg Yolk with the water.
  • Brush the Egg mixture over the crust.
  • Place in the oven and cook for 15 minutes.
  • Reduce the heat to 350° F and cook for an additional 40 minutes.

NOTES: If you fear the crust may burn, after the first 15 minutes, wrap aluminum foil around the edges.

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