Two pie classics—apple and pecan—come together in this mash-up recipe for the holiday ages.
, but let's be honest, you can talk yourself into eating apple pie for breakfast and not feel too guilty about it—I mean, it's got to be at least two servings of fruit, right?
There's a hidden bonus here, too. Since you're topping your pie off with a delicious pecan-caramel lid instead of a piece of pastry, you can cook all three elements of the pie separately and get them just right, then assemble them afterward. It's foolproof, and actually takes a little less time. my pie crust, as with custard-type pies like pumpkin pie, key lime pie, shaker lemon pie, etc., I do it.
Most apple pie recipes call for peeled apples. I can't bring myself to do it. The peel has lots of pectin and flavor, and once it's baked it becomes soft enough to be harmless in the filling. But I acknowledge that it does add a texture not everyone loves. I usually split the difference and partially peel my apples, dragging the peeler in a spiral around the apple from the stem to the blossom end, leaving a stripe of peel behind as I go.
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