Pecan pie is definitely one of my favorite pies in the world. It’s sweet and I love the caramelized texture the pecans get after baking.
This apple pecan pie combines between two great pies – pecan pie and apple pie. A pecan short crust pastry filled with pecan cream with caramelized apples and a large mound of meringue on top. YUM!

Photo: Natalie Levin
Apple Pecan Pie with Meringue
Servings 24 cm round tart pan
Ingredients
For pecan crust:
- 140 grams (1 cup) all-purpose flour
- 25 grams (1/4 cup) ground pecans
- 80 grams (3/4 stick) cold butter cut into cubes
- 30 grams (3 tbsp.) sugar powder
- Pinch of salt
- Pinch of cinnamon
- 1 large egg yolk
- 1-2 tbsp. cold water optional, as needed
For pecan cream:
- 100 grams (1 cup) pecans
- 75 grams (1/3 cup) cold butter cut into cubes
- 50 grams (5 tbsp.) dark brown sugar
- 1 tbsp. all-purpose flour
- Pinch of salt
- 1 large egg yolk
- 2 tbsp. milk
For caramelized apples:
- 2 large Granny Smith apples
- 40 grams (4 tbsp.) sugar
- Pinch of salt
- Juice of 1/4 lemon
- 1/2 tsp. vanilla extract
For the meringue:
- 2 large egg whites
- Pinch of salt
- 100 grams (1/2 cup) sugar
- 30 ml. (2 tbsp.) water
Instructions
Pecan crust:
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In a food processor with a steel blade put flour and pecans and blend to a fine powder.
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Add butter, sugar powder, cinnamon and salt and mix until mixture is crumbly.
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Add egg yolk and continue to blend just until large chunks of dough form. If the dough is not united, gradually add a little water.
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Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
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Wrap in plastic wrap and refrigerate for about an hour.
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Roll out the dough on a floured work surface about 3-4 mm thick and line the pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
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Pierce the crust of each tartelette with a fork. Freeze the tartelette crusts for about 30 minutes before baking.
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Preheat oven to 170c degrees.
Blind baking:
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Put a sheet of heat-resistant plastic wrap or baking paper over each tartelette and fill with dry beans or special weights for baking.
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Bake for about 12-14 minutes.
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Remove the weights and the plastic wrap and continue to bake the crust for about 3-4 minutes or until it is lightly brown.
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Cool at room temperature.
Pecan cream:
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In a food processor with a steel blade put pecans, butter, brown sugar, flour and salt and blend until crumbly.
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Add egg yolk and milk and continue to blend until you get a uniform and thick cream.
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Pour the cream onto the crust, and smooth the top.
Caramelized apples:
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Peel the apples and cut into 2*2 cm cubes.
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In a medium pan put sugar and form caramel.
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When caramel is amber, add in apples, salt, lemon and vanilla.
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Reduce the heat and simmer everything together, stirring occasionally, until the apples soften slightly, but still solid.
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Sprinkle the diced apples onto the cream evenly.
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Bake the tart for 10-12 minutes or until the cream swell slightly, set and get golden brown.
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Cool completely at room temperature.
Italian meringue:
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In a bowl of a mixer with a whipping-attachment put egg whites and salt.
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In a small saucepan heat sugar and water over high heat until thick syrup forms. When the syrup reaches a temperature of 106c degrees, begin to whip the egg whites on medium speed.
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Continue to cook the syrup until it reaches 116c degrees and remove from heat.
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Increase the speed of whipping, and add in the syrup in a thin stream while whipping.
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Continue to whip the meringue for 6-7 minutes or until the bowl feels cool to the touch.
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Pour the meringue onto the pie (when cooled) and smooth the top.
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Burn using a blowtorch and serve.
Recipe Notes
- Keep the pie in a closed container in the refrigerator for up to 2-3 days, but it's at its best a day or two after preparation.
- You can use pears, peaches or nectarines instead of apples.

Photo: Natalie Levin