Best Apple Date And Pecan Pie Recipes

APPLE, DATE, AND PECAN PIE

Steps:

• Adjust oven rack to the lowest position and heat the oven to 375 degrees.
• In a large bowl, whisk the eggs and blend the yolks and whites.
• Brush about 1 teaspoon of the beaten egg over the rim of the pie crust dough.
• Add the vanilla, brown sugar, flour, baking powder to the eggs.
• Stir until well blended.
• Stir in apples, dates and pecans.
• Spread the mixture into the pie shell.
• Bake for 35 to 40 minutes or until lightly browned and a toothpick or cake tester inserted in the center comes out clean.
• Cool the pie on a wire rack.
• Serve at room temperature.

UPSIDE-DOWN APPLE PECAN PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a 9 inch deep-dish pie pan, combine pecans, brown sugar and margarine; spread into a single layer. Roll out dough, and place bottom crust over pecan mixture.
• In a large bowl, combine apples, sugar, flour, cinnamon and nutmeg. Pour into crust in pan. Top with second crust. Fold edges of crust over, and flute to seal edges. Make several small slits in the top to allow steam to escape.
• Place pan on foil or cookie sheet during baking to guard against spillage. Bake in preheated oven for 40 to 50 minutes, or until crust is golden brown and apples are tender.
• Cool pie in pan for 5 minutes. Place serving plate over pie, and flip to invert, being careful not to come in contact with molten sugar. If some of the nuts stick to the pan, remove them with a knife, and place on pie. Allow to cool for 1 hour.

CARAMEL-PECAN APPLE PIE

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, toss apples with lemon juice and vanilla. Mix pecans, sugars, cinnamon and cornstarch; add to apples and toss to combine., Spread caramel topping onto bottom of crust. Fill with apple mixture. Drizzle with butter. , For streusel topping, mix flour and sugar. Cut in butter until crumbly; stir in pecans. Sprinkle over filling., Bake on a lower oven rack until filling is bubbly, 65-75 minutes. Drizzle with caramel topping. Cool on a wire rack. If desired, serve with whipped cream and additional caramel topping.

DATE & PECAN PIE

Steps:

• Preheat oven to 250 degrees.
• Prepare the crust:.
• Tear the bread slices into small pieces, place in a large bowl. Add remaining crust ingredients and knead to form a soft dough. Dump dough into a greased pie dish. Pressing with your fingers, line dish with dough. Set aside.
• Prepare the filling:.
• Place all ingredients in a blender and blend together. Pour into pie crust.Cover evenly with the pecans and dates.
• Bake for 20-25 minutes. Let cool and serve.

APPLE PECAN PIE

Steps:

• Preheat oven to 425*.
• Steam the apple slices in 1 or 2 Tbsp water in a covered saucepan for 5 minutes. Remove from heat and add the sugars, salt, flour, nutmeg, cinnamon, lemon juice, and butter. Mix well and turn into unbaked pie shell.
• Topping:.
• Blend sugar, flour and butter. Sprinkle on top of pie. Sprinkle nuts over topping.
• Cover top of pie with foil and bake at 425 for 15 minutes, then reduce oven heat to 375. Remove foil and bake 30 to 40 minutes.

DATE-PECAN PIE

Steps:

• On a lightly floured piece of parchment, roll out dough into a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Using kitchen shears, trim to a 1-inch overhang; fold under. Crimp edges or decorate as desired. Lightly prick bottom of dough with a fork. Refrigerate 30 minutes.
• Preheat oven to 375 degrees with a rack in lower third. Line dough with parchment; fill with dried beans or rice. Bake until edges begin to turn golden, 20 to 25 minutes. Remove beans or rice and parchment; bake until bottom and sides are golden brown, about 20 minutes more. Transfer to a wire rack; let cool completely. (Crust can be made up to a day in advance and covered tightly in foil.)
• Reduce oven temperature to 350 degrees. Spread pecans on a rimmed baking sheet and toast until golden and fragrant, 10 to 12 minutes. Let cool completely. Reserve 1 cup for topping; coarsely chop remaining 1 1/2 cups.
• In a small saucepan, bring dates, 1/2 cup water, and vanilla to a simmer over medium-high heat. Reduce heat to low; cook until almost all of liquid is absorbed, 7 to 9 minutes. Transfer dates and remaining liquid to a food processor; puree until smooth.
• In a large bowl, whisk together eggs, 3/4 cup date puree (reserve remainder for another use), corn syrup, brown sugar, butter, and salt until smooth; stir in chopped pecans. Pour filling into crust; arrange reserved whole pecans over top. Place a foil-lined baking sheet below rack, then place pie dish directly on rack; bake until filling wobbles slightly in center when gently shaken, 50 minutes to 1 hour. (If crust is getting too dark, cover with a foil ring.) Transfer to wire rack; let cool completely, at least 4 hours. Serve room temperature.