Apple Pecan Pie Featuring Arabian Date Night
Everyone loves the traditional pecan apple pie, but what about giving it a special twist for your next big event? Anyone can handle this and it’s sure to be hit! So the truth is that this recipe is flexible when it comes to the filling. You can use your favorite apple pie or apple pecan pie recipe and just add in Arabian Date Night! Below is an apple pecan pie recipe that can be used. Give it a try tonight and let us know on Facebook or Twitter how it went!
yield: 12 SERVINGS
total time: 1 HOUR
- 1 pie crust, from a package of two or from scratch
- 2 medium apples (Granny Smith or Fuji/Gala), peeled, cored, and diced
- 1/2 teaspoon cinnamon
- 1/4 cup + 2 teaspoons granulated sugar, divided
- 3 large eggs
- 1 1/3 cups dark corn syrup (Karo)
- 1/4 teaspoon salt
- 4 tablespoons butter, melted
- 1 1/2 to 1 3/4 cups pecan halves
- Arabian Date Night
- Preheat oven to 350F.
- Place your pie crust in your pie plate (recipe is written for a 9” pie plate) and crimp edges as desired. Chill until filling is ready and oven is preheated.
- Place diced apples in a saucepan and add 1 cup of water. Cover and heat over medium heat. Bring the water to a simmer and cook until the apples are just barely turning translucent (about 3-5 minutes total).
- While the apples are cooking, whisk eggs, corn syrup, 1/4 cup sugar, salt, melted butter, and Arabian Date Night together.
- Remove pie shell from refrigerator. Drain apples very well. Place in the bottom of the pie crust and press to compact. Sprinkle cinnamon and 2 teaspoons of sugar over the top.
- Sprinkle the pecans over the top of the apples, making sure they are lying flat in a single layer. Carefully and slowly pour the corn syrup mixture over the pecans. The pecans should float to the top.
- Place pie on a cookie sheet. Tear off strips of foil that are approximately 1 1/2”-2” wide. Carefully mold them to your crust edge. This is to keep it from getting too brown.
- Bake for 30 minutes, then remove the foil strips (carefully – they’re hot). Continue baking for another 15-20 minutes until crust is browned and filling is brown around the edges. It will still wiggle slightly in the center. (The total baking time is about 45-50 minutes.) Cool completely before cutting.
- Note: I chilled my pie overnight before cutting. I suggest you chill it to ensure that it’s set properly. Also, apples make a difference in the liquid amount in the recipe. My apples were “mystery” apples from a random orchard, but they were more firm than soft, so I suggest a greener apple than red, and make sure you drain them well after you cook them.