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Ingredients
Apple Pecan Pie
- For the dough
- 250 grams Pastry flour
- 125 grams cold butter
- 1 pinch salt
- 1 egg
- For the filling
- 2 eggs
- 180 grams cane sugar
- 1 Tbsp Pastry flour
- 1 tsp Ground cinnamon
- ½ tsp ground ginger
- ¼ tsp freshly grated Nutmeg
- ½ tsp salt
- 4 Apple
- 120 milliliters Whipped cream
- lemons (juiced)
- For the nut mixture
- 1 Tbsp butter
- 60 grams cane sugar
- 1 tsp grated Lemon peel
- 100 grams coarsely chopped Pecan
- 2 Tbsps ground Pecan
For the dough, mix the flour and salt on a work surface. Form a well in the center. Chop the butter into small pieces and spread around the flour. Pour the egg into the well. Pour about 40 ml (approximately 3 tablespoons) of lukewarm water into the well. Chop the ingredients with a knife and quickly knead into a smooth dough. Wrap the dough into a ball, wrap in plastic and chill for about 30 minutes. Roll out the dough between two sheets of parchment paper. Line a greased pie dish with the dough, forming an edge. Chill until ready to bake.
For the filling, peel the apples, quarter, remove the cores and cut into thin slices. Mix the apple slices with lemon juice. Mix the eggs, sugar, flour, cream and spices. Carefully fold in the apple slices. Spread the filling on the dough and bake for about 35 minutes. For the nut mixture, melt the butter. Mix the melted butter, sugar, lemon zest and nuts. Spread the mixture on the pie and bake for another 10 minutes. Remove from the oven, let cool and serve.
(Percentage of daily recommendation)
| Calorie | 4,989 cal. | (238 %) | ||
| Protein | 68 g | (69 %) | ||
| Fat | 274 g | (236 %) | ||
| Carbohydrates | 561 g | (374 %) | ||
| Sugar added | 240 g | (960 %) | ||
| Roughage | 37.1 g | (124 %) |