This amazing rustic apple pie is a bestseller at BIRD Bakery in San Antonio, Texas, but lucky you can make it at home with this easy-to-follow recipe.
Make-ahead tips: The topping can be made ahead and stored in your freezer or fridge for later use. In a pinch, you can also use store-bought pie dough.
- 1/4 cup, plus 1½ teaspoons cornstarch
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
- 1 tablespoon nutmeg
- 1 cup granulated sugar
- 1 cup light karo syrup
- 7 apples, cored, sliced and peeled (preferably a mix of Granny Smith and Honeycrip)
- 1 cup dark brown sugar
- 1/2 cup light corn syrup, like Karo
- 1/2 cup Texas pecans, chopped
- 1/2 cup flour
- 1/2 cup butter, softened
Pie Crust Dough (bottom of pie)
- 1¼ cup flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/4 cup shortening
- 3 ounces cold butter, cubed
- 1 pinch ice water
Pie Crust Dough (top of pie)
- 1½ cups all-purpose flour, sifted
- 1/2 cup, plus 2 tablespoons shortening, cubed
- 1/4 teaspoon salt
- 2 tablespoons raw egg (whites and yolk beaten together)
- 1 teaspoons distilled white vinegar
- 2½ tablespoons ice cold water
For the filling:
In a large mixing bowl, combine the cornstarch, salt, cinnamon, nutmeg, and syrup. Set aside.
For the topping:
In a large mixing bowl, combine dark brown sugar, syrup, pecans, flour and softened butter. Set aside.
For the pie crust dough (bottom of pie):
In a medium metal bowl with an electric mixer, combine flour, sugar, and salt. Slowly incorporate shortening until the mixture creates coarse crumbs. Add the butter chunks and mix until the dough begins to come together. Incorporate the ice water and mix for 5 seconds. Turn dough out onto a lightly floured work surface, kneading with lightly floured hands. Wrap kneaded dough in parchment paper and place in refrigerator.
For the pie crust dough (top of pie):
In a large mixing bowl, combine flour and salt. Slowly incorporate shortening. Set aside.
With an electric mixer, beat together egg, vinegar and water. Combine together the liquid mixture with the flour mixture, using a fork, until mixture forms a ball. Turn dough out onto a lightly floured work surface, kneading with lightly floured hands. Wrap kneaded dough in parchment paper and place in refrigerator.
Assembling the pie:
Using a 9 inch pie pan, roll out pie crust dough (bottom dough) and cover the entire pan. Scoop ½ cup of the filling in the bottom of the pie shell. Pile 5 sliced and peeled apples into the crust. Pour ½ cup of the filling over the apples and dot the top with 3 tablespoons of butter. Pile 2 sliced and peeled apples on top.
Roll out and place the pie dough crust (top dough) over the pie and fold under bottom dough crust and seal so no apples or filling is showing. Create a crimping of the crust along the rim of the pie. Make 4 unconnected large slits in the top of the pie in the shape of an addition plus sign (+).
Bake at 350 F until the top crust has risen and is not raw.
Spread 3 tablespoons of topping onto the top of the baked pie and place into the oven until the topping is bubbly and caramelized (about 10 minutes). Enjoy!