Easy Apple Pecan Pie

Half apple pie, half pecan pie, and an excuse to skip the lattice. This easy version dumps chopped apples, sugar, flour, butter, and pecans straight into a single crust and lets the oven do the rest. No top, no second roll-out, no edge crimping you’ll regret.

The flour and sugar mixed first is the structural trick. That dry blend coats the apples and gets activated by their natural juices during baking, thickening the filling into something jammy instead of soupy. Without that step you get watery pie syrup pooling in the pan.

Dotting butter across the top before baking adds richness and a glossy finish. As the pecans toast in the oven heat, they pick up a nutty depth that pairs with the cinnamon and tender apples. Serve hot with vanilla ice cream so it melts into the cracks.

Kitchen Tips

• Use firm baking apples like Granny Smith, Honeycrisp, or Braeburn so they hold their shape.
• Chop pecans coarsely so you get crunchy bits, not pecan dust.
• Tent foil over the crust edges if they brown too fast.
• Let pie rest 20 minutes before slicing. Hot filling runs everywhere.

Variations

• Add 2 tablespoons of bourbon or maple syrup to the apple mix for grown-up depth.
• Swap half the sugar for brown sugar for a caramel undertone.
• Sprinkle a streusel topping (flour, butter, brown sugar, oats) over the pie before baking for a crumb-topped version.