Open-Faced Apple Pie with a Candied Pecan Topping

November 16th, 2012 4:01 pm by Kelly Garbato

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This might just be the tastiest “cleaning out my freezer” dish I’ve ever come up with!

I had half a batch of pie crust left over from the quiche I made for Vegan MoFo, so I decided to try an “open-faced” apple pie. (Like a regular pie, but marginally healthier!) To compensate for the missing top crust, I made some candied pecans to sprinkle on top. (Okay, maybe not so healthy after all.)

The result? Ugh, so good! I think I used more than half the dough crust for the quiche, because what I had left barely lined the pie pan (and then further retracted while baking, oy). That’s okay, though! The pie’s still super-yummy; a little messy, but totally worth the sticky fingers.

The pecans, which harden up a bit upon cooling (but soften when reheated in the microwave – consider this a pro tip), are a nice touch. If you don’t want to use them on a pie, they also make a nice candy. I may or may not have finished off a sizable portion while waiting for the pie to bake. May or may not, I’ll never tell!

 

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Open-Faced Apple Pie with a Candied Pecan Topping

Ingredients

1 pie crust (store-bought or homemade; see e.g.)

6 medium-sized apples, cut into slices 1/4″ to 1/2″ thick
1 tablespoon lemon juice
3 tablespoons brown sugar
1/2 vanilla bean (or a teaspoon vanilla extract)
1 teaspoon cinnamon
2 tablespoons margarine, cut into small pieces

4 tablespoons sugar
4 tablespoons water
1/2 cup pecans

Directions

1. If necessary, pre-bake the pie crust. Preheat the oven to 400F.

2. After you’ve cleaned and peeled the apples, cut them into slices about 1/4″ thick. Consistency is more important than the size; try to cut them as evenly as possible so that they bake at the same rate. The thicker the slices, of course, the longer the bake time!

3. In a large bowl, combine the apples with the lemon juice, brown sugar, vanilla, and cinnamon; mix well.

4. Spoon the apple filling (including the juices!) into the pie crust. Dot with the margarine. Bake, uncovered on the center rack, at 400F for 30 to 45 minutes, or until the apples are soft and tender.

5. While the pie is baking, make the candied pecan topping. Line a plate or cookie sheet with parchment paper and set aside. In a small saucepan, combine the sugar and water; stir until the sugar is dissolved. On medium-high heat, bring to a boil. Cook, stirring all the while, for several minutes. Once the sugar water starts to resemble a syrupy sauce, add the pecans. Continue to cook until the sauce is thick and viscous. Remove from heat and spoon the mixture onto the parchment paper, spreading the nuts out so that they’re in a single layer. Let cool on the countertop.

6. When the pie is done cooking, top with the candied pecans. Break the candy apart by hand if necessary.

 

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One Response to “Open-Faced Apple Pie with a Candied Pecan Topping”

  1. The Peace Patch Says:

    I soooo need to make this…must head to Outpost for apples on sale. Thank you!! :)

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