Real Recipes From Real Home Cooks ®

new hampshire maple apple pecan pie

(2 ratings)
Blue Ribbon Recipe by
Denise LaRoche
Hudson, NH

This non-traditional apple pie is so so yummy. Impress your guests, they will be truly amazed.

Blue Ribbon Recipe

What a fantastic apple pie. The crust bakes up flaky and golden brown. It's the perfect vessel for the warm apple filling that's sweet with notes of cinnamon and vanilla throughout. Using pecans and natural cane sugar for the top layer adds a sweet, crunchy texture. A drizzle of maple syrup and the maple whipped cream really takes this pie to a whole new level. Wow, this is delicious!

— The Test Kitchen @kitchencrew
(2 ratings)
yield 8 -10
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For new hampshire maple apple pecan pie

  • 6 Tbsp
    cold unsalted butter
  • 1 1/2 c
    all-purpose flour
  • 1/2 tsp
    kosher salt
  • 1/2 Tbsp
  • 3 Tbsp
    cold vegetable shortening
  • 6 Tbsp
    ice water
  • 4
    Cortland apples
  • 4
    Mutsu apples
  • 1 c
  • 1/2 c
    all-purpose flour
  • 1 tsp
    kosher salt
  • 1 tsp
    ground cinnamon
  • 1 Tbsp
  • 1
    vanilla bean, scraped
  • 1 c
    all-purpose flour
  • 1 c
    natural cane sugar
  • 1/4 tsp
    kosher salt
  • 1 stick
    butter, softened
  • 1/4 c
    chopped pecans
  • 1/2 c
    whipping cream
  • 1/2 c
    maple syrup
  • 1/2 c
    whipping cream
  • 2 Tbsp
    maple syrup

How To Make new hampshire maple apple pecan pie

  • Cubed butter in a bowl.
    For the crust: Dice butter and return it to the refrigerator while you prepare flour mixture.
  • Flour, shortening, and butter pulsed in the food processor.
    Place flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8-12 times until the butter is the size of peas.
  • Adding water to the food processor.
    With the machine running, pour the ice water in through the processor feed and pulse the machine until the dough begins to form a ball.
  • Wrapping dough in plastic wrap.
    Wrap in plastic wrap and refrigerate 30 minutes.
  • Rolling the dough on a floured surface.
    Roll the dough on a well-floured board into a circle, rolling from center to edge, turning and flouring the dough to make sure it doesn’t stick to the board.
  • Placing the dough in the pie plate.
    Then, fold dough in half, place in the pie pan, and unfold to fit the pan.
  • 7
    Filling: Preheat oven to 375° Fahrenheit.
  • Very thinly sliced apples in a bowl.
    Peel, core, and slice apples very thin.
  • Sugar, flour, vanilla, and spices mixed in a bowl.
    In a small bowl, mix together the sugar, flour, vanilla bean, salt, and cinnamon.
  • Sprinkling cinnamon mixture over apples.
    Place one layer of apples in the pie crust and sprinkle with 2 tsp of the sugar mixture. Repeat the process until all the sugar has been added.
  • Combining all the ingredients for the crumble.
    Crumb Topping: Mix together all crumb topping ingredients with a fork until crumbly.
  • Covering the pie with the crumble topping.
    Cover filling with crumb topping.
  • Baking the apple pecan pie in the oven.
    Bake in the preheated oven at 375° for 30 minutes.
  • Covering the crust of the pie while baking.
    Turn pie in oven and cover edges with aluminum foil and continue to bake an additional 30 minutes.
  • Bringing the maple syrup to a boil.
    Bring 1/2 cup pure NH Maple syrup to a boil; continue to cook until a candy thermometer inserted into it indicates “soft ball” temperature, about 235°-240°F.
  • Drizzling maple syrup over baked pie.
    Drizzle maple over pie.
  • Whipping maple cream until stiff peaks form.
    Whipped topping: In a mixing bowl, beat whipping cream and 2 tbsp maple syrup until firm peaks form.
  • A decorated maple apple pecan pie.
    Cool pie. Decorate inside edge of pie and peak of pie with maple whipped cream and additional pecan halves.