Apple Pecan Pie 🍎

In a large mixing bowl combine 2 1/2 cups of flour and 1/2 teaspoon of salt. Add in cubed 1/2-inch diced butter, cut in with a pastry cutter until mixture resembles a course meal.

Add 1/2 cup water and stir until a shaggy dough forms. Remove dough to a work surface and fold dough into itself several times, until the dough looks cohesive and not too dry or wet. Dough should not be sticky.

Separate dough into two round disks and wrap them in plastic wrap. Refrigerate for at least 30 minutes. If you do this ahead of time, like the night before, allow the dough to come up to room temperature before rolling out. About 20-30 minutes.

While dough rests, peel, core & slice apples.

In a small bowl combine flour, sugar, cinnamon and nutmeg.

Preheat oven to 375 degrees. Roll out bottom crust and place in pie plate. Next roll out top crust.

Toss apples and sugar mixture together until everything is coated.

Pour apple mixture into prepared pie plate with bottom crust.

Sprinkle the 1/2 cup of nuts over the apples.

Place top crust on pie. Flute and vent top crust. Bake at 375 for 25 minutes.

After 25 minutes wrap 2 inches of tin foil around pie so edges don't get too dark. Rotate pie and bake for another 25 minutes or until crust is golden brown and filling is hot and bubbling.

Once pie is finished baking allow to completely cool before slicing.

Slice and enjoy!

Don't miss my new recipes on: Caramel Apple Pecan Cake 🍎