Apple Pie in Pecan Crust
It’s my party, and I’ll have apple pie for breakfast, apple pie as a snack, and apple pie for dinner if I want to. And you should too.
The sage, a subtle addition here, isn’t absolutely necessary, but I find it gives a little extra something-something that both the husband and myself actually enjoyed.
Good news: the crust can either be rolled out or pressed down with great success.
Now that apricots are appearing on the market, I’m already itching to make a version of this with them instead.
Apple Pie in Pecan Crust For the crust:
Non-stick cooking spray
3/4 cup (74 g) pecan halves
2 cups (240 g) light spelt flour
2 teaspoons ground cinnamon
2 tablespoons (24 g) Sucanat
Pinch fine sea salt
1/2 cup (120 ml) plain soy or other nondairy milk, a little at a timeFor the filling:
4 to 6 Granny Smith apples (or favorite baking apple that will hold its shape well), peeled or unpeeled, cored, quartered, sliced thinly in width
1/2 cup (96 g) Sucanat
2 tablespoons (16 g) cornstarch
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon ground dried sage, optional
Pinch fine sea saltPreheat oven to 375°F (190°C, or gas mark 5). Lightly grease a 9-inch (23-cm) pie plate.
To make crust: In food processor, blend pecan halves until they release their oil and begin to turn into a butter-like paste.
Add flour, cinnamon, Sucanat, and salt. Pulse a couple of times to combine.
Add milk, a little at a time, until dough forms.
Press down (as thinly as possible) into prepared pie plate, on the bottom and sides, making sure to leave no cracks or holes so that the filling doesn’t get to escape. You can also roll it out if you prefer. Crimp the edges for a slightly fancier look.
Carefully prick holes with a fork, on most of the surface.To make filling: In a large bowl, combine all ingredients until thoroughly combined and coated. Don’t worry if the apples are piling up rather high, since they will cook down a bit as the pie bakes.
Arrange apples into crust.
Loosely cover with a piece of foil, bake for 30 minutes.
Remove foil, bake for another 30 minutes, or until the apples are tender.
Place on a wire rack to cool. As soon as it is cool enough to handle, carefully remove pie from plate, and let cool on rack.Yield: 6 servings
Alisa - Frugal Foodie said,
May 15, 2009 at 6:51 am
mmm, serious yumminess! Apple pie anytime of day around here.
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Andrea said,
May 15, 2009 at 7:10 am
I was just about to have a bowl of boring cereal but a slice of your pie would be so much sweeter!
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Rosa said,
May 15, 2009 at 7:16 am
Mmmhh that pie must taste wonderful! I love that yummy and flavorful crust!
Cheers et bon weekend,
Rosa
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Kelly said,
May 15, 2009 at 7:20 am
I have a similar attitude. I did some baking this week and ate the cookies for breakfast. I think life is too short to worry about what is appropriate for what meal. I often find I’m more satisfied and craving things less if I just give into what I really, really want.
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Celine Reply:
May 15th, 2009 at 1:28 pm
well said, and very true. why waste calories on things that are meh at best? as long as we make sure to consume enough veggies and other vital nutrients, I say let’s splurge whenever we get the urge. (which is basically every day for me…)
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Bianca- Vegan Crunk said,
May 15, 2009 at 7:22 am
I’ll take some pie for breakfast, please. Yum-yum. And I love the new look with the special box for recipes.
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Celine Reply:
May 15th, 2009 at 1:27 pm
took me a while to figure out how to make the damn box. I’m kind of hopeless, aren’t I?
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macie said,
May 15, 2009 at 7:38 am
Oh, yum! Now that I think about it, I am almost certain that I ate pie for breakfast after I made my last apple pie. It’s a fruit, right? :)
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Celine Reply:
May 15th, 2009 at 1:26 pm
damn straight.
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Mihl said,
May 15, 2009 at 7:40 am
That looks so special! I am glad to hear that the crust is so tame. Because most often that makes me not make pie.
Oh, and how about a version with rhubarb?
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Celine Reply:
May 15th, 2009 at 1:26 pm
rhubarb and strawberries! but apricots are numero uno for me.
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tahinitoo said,
May 15, 2009 at 8:00 am
Sniffle, sniffle… Why wasn’t I invited to your party? I want pie.
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Celine Reply:
May 15th, 2009 at 1:26 pm
I left the door open all night long, you never showed. you jerk.
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jessy said,
May 15, 2009 at 8:19 am
your apple pie & pecan crust sounds super awesome and looks absolutely scrumptious, Celine! mmmmmmmmmm! i’m fo ’sho gonna make some & have a slice for breakfast! that’s one tasty way to start the day! yay!
happy belated birthday to you, too! superhappyface!
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Celine Reply:
May 15th, 2009 at 1:25 pm
thank you Jessy!
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Anni said,
May 15, 2009 at 8:43 am
This must be heavenly, and I just love the idea of sage with apples! I think I’ll try fresh sage with apple sauce soon.
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Celine Reply:
May 15th, 2009 at 1:25 pm
fresh would be even better, no doubt.
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Josiane said,
May 15, 2009 at 9:33 am
I’m an apple pie lover, and this one looks particularly delicious! It also looks very simple to make… In short, it has everything it takes to quickly become a favorite!
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Celine Reply:
May 15th, 2009 at 1:25 pm
super, Josiane! j’aime trop les choses simples.
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Jodye said,
May 15, 2009 at 10:11 am
This looks wonderful! I’m not the greatest fan of sage, but maybe adding thyme would also add another extra something-something as well.
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Celine Reply:
May 15th, 2009 at 1:24 pm
sage loves you.
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Shelby said,
May 15, 2009 at 10:19 am
I can’t even bear to look at your recipes anymore. I feel like I’ve gained 10 pounds. haha
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Celine Reply:
May 15th, 2009 at 1:24 pm
10 pounds is nothing. pie is everything.
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dreamin'itvegan said,
May 15, 2009 at 11:31 am
You like apple pie as much as I do! Give it to me anytime of day… apple pie that is. I like the addition of sage. Who would’ve thought of that. Oh yah, you of course.
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Shellyfish said,
May 15, 2009 at 12:10 pm
Ohhhh the apple pieness! It just looks to good to be true…now I need to get the energy up to make it, and find the time…and find a day when I’ll be all alone so I can eat it all! Ha ha ha ha!
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Celine Reply:
May 15th, 2009 at 1:23 pm
are you okay? the energy bit worries me. I’m emailing you.
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A&N said,
May 15, 2009 at 12:44 pm
I love your pics! And apple pie – of course, anytime!
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Y said,
May 15, 2009 at 1:42 pm
I’ve never felt like having apple pie for dinner, I must say. But after dinner? All bets are off! That pie crust looks great!
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Jess said,
May 15, 2009 at 1:55 pm
Holy moly, Celine, that slice of pie looks so warm and cozy. I can’t decide if I’d rather eat it, or snuggle up with it. Seriously – I love the light in that shot. And the thought of sage in the filling has my tastebuds sitting up on my tongue. If you want to eat pie for breakfast, lunch, and dinner, I say you’ve earned it.
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Celine Reply:
May 15th, 2009 at 2:28 pm
thanks for the light comment, Jess! I have struggled with having enough energy or willpower to take pictures lately, and have hated every. single. shot. taken in the last few weeks, so your saying such a thing makes me feel better.
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Caitlin said,
May 15, 2009 at 3:29 pm
Apple pie for every meal? Yes please! I totally do that – I can rip through an entire apple pie in an astonishing amount of time :) I love to add berries to mine, but I’m thinking apricots would be pretty fabulous too. Oh, and if I don’t have Sucanat, can I just use reg granulated sugar?
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Nora said,
May 15, 2009 at 3:56 pm
wow, that baby’s just loadedddd with apples! :)
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Deb Schiff said,
May 16, 2009 at 2:30 am
I’m with you! Apple (or any kind) Pie for breakfast is definitely the way to go.
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chocolateshavings said,
May 16, 2009 at 3:21 am
I would definitely have this for breakfast – at at any time in the day/night after that! Sage sounds like it would give the tart a interesting taste – I’m definitely bookmarking this recipe!
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ttfn300 said,
May 16, 2009 at 3:45 am
i’m in, apple pie for every meal sounds PERFECT :)
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Marta said,
May 16, 2009 at 10:10 am
Oh yumms, an apricot addition must be glorious!
I LOVE the sage in this recipe! Nothing like including a little bit of the savory world to take sweets to another level! The photo looks great too :)
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Azzahar said,
May 16, 2009 at 12:12 pm
Hi, your recipe looks so delicious! How do you think, it would work if I substituted pecans with cashews? I seriously hate pecans…
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Celine Reply:
May 16th, 2009 at 12:37 pm
it would be just fine. walnuts, or any other nut really, would work well too.
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Freya said,
May 16, 2009 at 12:44 pm
Yay, PIE!
Looks yummy, sounds yummy!
I really like the idea of putting pecans in the crust. Mm.
One question: Could I replace the spelt with a 50-50 mix of all-purpose white and wholemeal flour?
Ohh, and I have to say, the photography throughout your site is beautiful. I’m in awe of your skills!
Anyway, thanks for the recipe, I’ll be sure to try it out!
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Celine Reply:
May 16th, 2009 at 12:51 pm
thank you, Freya!
you might have to either up the amount of nondairy milk, or lower the amount of flour to get the proper consistency for the dough, since spelt is less absorbent than other flours.
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melomeals: Vegan For $3.33 a Day said,
May 17, 2009 at 9:30 am
that looks and sounds delicious!
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Ricki said,
May 17, 2009 at 1:42 pm
An apple pie I could actually love! And certainly, best for brekkie. ;)
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Elyse said,
May 17, 2009 at 4:52 pm
Sorry that I’ve been an absent commenter; I just finished up my law school exams and am finally getting around to my google reader. This treat looks fabulous! I am definitely an apple pie girl. Breakfast, lunch, dinner, fourth meal…you name it: I’ll eat apple pie for it. (Love the addition of sage, by the way.)
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eunice said,
May 17, 2009 at 8:20 pm
I religiously follow your blog now a days. gives that ol punch of humour and whole food in our mcD world!
HOORAY FOR APPLE PIE!!!
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gine said,
May 18, 2009 at 1:56 am
I love applepie :-)! Bon appetit :-)!
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Lisa (Show Me Vegan) said,
May 18, 2009 at 3:43 am
I’m with Bianca, the recipe box looks great. And the spice combination in the pie must smell divine.
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Erica from Cooking for Seven said,
May 18, 2009 at 5:36 am
This is the first time I have ever found another food blogger that uses Sucanat! Yeah! Your pie looks delicious.
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Afsoon said,
May 18, 2009 at 7:29 am
Eeep! Apple pie is one of my top desserts (FYI). I just never tried it with sage. Sounds really interesting. Must try! The apricots sound good too…and so does cherries (!) Farmers Market is bringing some beautiful sweet cherries, I think I’ll make a pie with those. Nom!
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Sarena said,
May 18, 2009 at 12:23 pm
My husband was just asking me to make an apple pie today. This one looks great!
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Marie said,
May 18, 2009 at 1:24 pm
num num num my belly is grumbling, want pie now!
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eliane said,
May 18, 2009 at 3:00 pm
apple pie!
it’s fall here, and I have a ton of granny smith in the fridge. ok, not a ton, but over 2kg.
anyway, I still can’t figure out what spelt is in spanish (asuming it is something in spanish) so what flour do you reckon I could use instead? and what about brown sugar instead of sucanat? or white sugar plus molasses?
thank you.
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Celine Reply:
May 18th, 2009 at 3:18 pm
if you use another flour, add a bit less of it. or more liquid: spelt is less absorbent than wheat is.
brown sugar is a perfect sub for sucanat, so go for it.
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Vaala said,
May 18, 2009 at 5:55 pm
Ooo, that pie looks divine :)
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Steph (I am Bee) said,
May 19, 2009 at 6:17 am
i love the idea of using nuts as a crust!!
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Culinary Cory said,
May 19, 2009 at 9:16 am
I’m totally a fan of eating apple pie for breakfast. I don’t care what others will say. It’s a wonderfully sweet start to the day. Yours looks delicious.
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Erin said,
May 19, 2009 at 4:27 pm
Oh my, this looks amazing! Love the idea of a pecan crust. I’ve been way into adding “savory” ingredients into sweets lately, like rosemary, balsamic and lots of black pepper in everything.
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Juliana said,
May 20, 2009 at 2:21 pm
I love apple pie…and with pecan crust. I am sure that taste divine. Yummie. By the way, thank you so much for visiting my site.
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Sophie said,
May 21, 2009 at 4:21 am
Just eaten it…made with Elstar apples…just perfect!
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Celine Reply:
May 21st, 2009 at 5:08 am
c’est super, Sophie. j’ai pas eu ou vu de Elstar depuis…probablement des années.
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Melisser said,
May 31, 2009 at 11:36 pm
Oooh, I want this!
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