Apple Pie with Pecans & Pineapples + a Fall Crust Design

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This is a delicious apple pie complete with pecans and pineapples. Perfect for Thanksgiving, a fall gathering, or any other time you want a tasty dessert.

Thanksgiving is this week and while turkey is on the minds of many, I am thinking about the desserts. Specifically, pie and ice cream.

A few weeks ago we were in the kitchen, baking with the kids and this apple pie quickly became a hit. The kids helped through the whole process from prep work, cutting the crust shapes and mixing the filling. 

Pine-Apple Pecan Pie Recipe

(scroll down for printable recipe card)

Ingredients:

• 8oz can of pineapple tidbits with juice
• 2.5 lbs granny smith apples, peeled, cored, & sliced
• 1/2 cup water
• 3/4 cup brown sugar
• 2 tbsp corn starch
• 1/2 tsp salt
• 1/2 tsp nutmeg
• 2 tsp ground cinnamon
• 1 cup pecans pieces
• 1/4 cup Karo light syrup
• 1 premade pie crust (or use your favorite recipe)

Pre-heat oven to 425°F.

Strain the can of pineapple tidbits, reserving the juice.

In a large pot, add apple slices, pineapple juice, and water. Simmer on low until tender, approximately 15 minutes.

In a large bowl, mix together the brown sugar, corn starch, salt, nutmeg, and ground cinnamon.

Add the mixed dry ingredients to the tender apples and mix in the Karo Syrup, pineapple tidbits, and pecans.

Simmer for five minutes, until it thickens. Remove from heat and let cool slightly.

Add the filling to the crust-lined pie dish. Fold the sides of the pie crust over the filling around the outside.

Use leaf-shaped cookie cutters to make leaf shapes in another pie crust sheet and cover the top of the filling with the cutouts. Lightly use a knife to make vein lines on the leaves for some texture.

Bake for 35-45 minutes, until the crust is golden brown.

Let cool. 

Don’t forget the ice cream! Serve a slice of pie with vanilla ice cream, dusted with ground cinnamon. It is sure to be a hit!

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Pine-Apple Pecan Pie

A delicious apple pie with pecans and pineapples. Perfect for Thanksgiving, a fall gathering, or any other time you want a tasty dessert.

Print

Ingredients

• 8oz can of pineapple tidbits with juice
• 2.5 lbs granny smith apples, peeled, cored, & sliced
• 1/2 cup water
• 3/4 cup brown sugar
• 2 tbsp corn starch
• 1/2 tsp salt
• 1/2 tsp nutmeg
• 2 tsp ground cinnamon
• 1 cup pecans pieces
• 1/4 cup Karo light syrup
• 1 premade pie crust (or use your favorite recipe)

Instructions

1. Pre-heat oven to 425°
2. Strain the can of pineapple tidbits, reserving the juice
3. In a large pot, add apple slices, pineapple juice, and water. Simmer on low until tender, approximately 15 minutes.
4. In a large bowl, mix together the brown sugar, corn starch, salt, nutmeg, and ground cinnamon.
5. Add the mixed dry ingredients to the tender apples, then mix in the Karo Syrup, pineapple tidbits, and pecans.
6. Simmer for five minutes, until it thickens.
7. Remove from heat and let cool slightly.
8. Add the filling to the crust-lined pie dish. Fold the sides of the pie crust over the filling around the outside.
9. Use leaf-shaped cookie cutters to make leaf shapes in another pie crust sheet and cover the top of the filling with the cutouts. Lightly use a knife to make vein lines on the leaves for some texture.
10. Bake for 35-45 minutes, until the crust is golden brown.
11. Let cool. Serve with vanilla ice cream, dusted with ground cinnamon.

Notes

If you have any extra filling mixture, refrigerate in a sealed container and enjoy later with ice cream!

Did you make this recipe?

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