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Apple Pie with Cider Pecan Crust

Apple Pie with Cider Pecan Crust
3 votes, 4.00 avg. rating (79% score)
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Yield: 6 servings

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  • 2 cups unbleached flour
  • 2/3 cup shortening
  • 1 teaspoon salt
  • 1/2 cup finely crushed pecans
  • 1/2 cup cold cider


Preheat oven to 425 degrees F. Prepare crust by cutting shortening into flour and salt until particles are the size of giant peas. Mix in pecans; sprinkle dough with cider and mix gently until dough holds together. Divide dough into 2 balls and roll out.



  • 7 firm, juicy, tart apples
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 cup sugar
  • 1/2 cup raisins
  • 1/2 cup diced candied fruit
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cold butter




  • 1 egg yolk
  • 1/2 teaspoon cinnamon
  • 1 tablespoon sugar


Pare, core, and slice apples, and toss them with spices, sugar, raisins, candied fruit, and lemon juice. Put filling into bottom crust and dot with butter. Cover with top crust and make slits in it. Brush top crust with egg yolk and dust with cinnamon and sugar. Bake for 50 to 60 minutes.
Updated Tuesday, July 23rd, 2002

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2 Responses to Apple Pie with Cider Pecan Crust

  1. Anonymous January 12, 2004 at 7:34 pm #

    I haven’t tasted it yet, but it smells good and sounds good. Company is coming later this week, so I’m saving it. I baked it as directed at 425, but the crust got too brown. Why wouldn’t 350 do it?

  2. Anonymous November 9, 2006 at 11:55 am #

    Great pie. In answer to the other review for this, when baking a pie, about half way through the baking, you can put aluminum foil on the edge to protect the crust from overbrowning or burning.

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