Apple Pecan Pie with Streusel

Is there ever a bad time of year for Apple Pecan Pie with Streusel? The answer is definitively no! Apples, while only seasonal in the fall, never seem to go out of fashion during the year. Read below for this easy apple pie recipe.

apple pecan pie with streusel

What’s in Apple Pecan Pie Filling?

Apple pie filling, in its simplest form, consists of Granny Smith apples (or other good baking apples), sugar, butter, and a thickening agent like cornstarch.

From there, you can add ingredients like cinnamon, pecans (I am a huge fan of Fisher Nuts pecans, no sponsorship), lemon juice, spices, etc.

Apple pecan pie filling is quick and easy to make, especially if you use the pre-bake method I talk about below.

slice of apple pecan pie with cinnamon streusel being lifted out of an Emile Henry pie dish

Why Pre-Cook Apples for Apple Pie?

Underbaked Apples in Apple Pecan Pie

One of the most difficult problems that happens with apple pie is that the filling isn’t baked all the way through.

Balancing the baking time and temperature for the crust and the filling so that the crust isn’t overbaked but the filling is soft and tender is a struggle.

To avoid this problem, pre-cook the apples in a skillet. Combine all of the apple-filling ingredients in the skillet (except the cornstarch), and then cook for 15-20 minutes until the apples are soft but not mushy.

The apple pecan pie filling will bake quicker, and the crust won’t get overdone.

Runny Apple Pie Filling

Another common problem with apple pie is that the filling can be runny. By sautéing the apples before baking the pie, this helps release and reduce some of the moisture content.

Pro Tip: Add the cornstarch during the last couple of minutes of sautéing so that the juices can thicken. If the juices still seem runny, add an extra 1-2 teaspoons.

This ensures your beautiful apple pie won’t have a soggy pie crust or runny filling.

No Overbaked Pie Crust

Lastly, pre-cooking the apples allows the pie crust to bake for the right amount of time without becoming too dark and crispy.

In the end, precooking the apples is the best way to go. It might take a few minutes, but it means making a successful apple pecan pie every time.

Side view of the inside of the apple pecan pie in the pie dish

The Easiest Way to Make Cinnamon Streusel

Cinnamon streusel for apple pie couldn’t be easier to make. Cut the butter into small pieces, add all ingredients to a food processor, and pulse until the streusel is fine with small bits of butter.

Pour the streusel over the pie, spread, and bake.

Pro Tip: Spread the streusel all the way to the edges of the crust to cover the apples so that the apple filling is completely covered and can’t bubble out.

Slice of apple pecan pie with streusel and vanilla ice cream on a plate

A Professional Baking Tip for Making Pie Crust that Doesn’t Shrink

One of the most common problems with pie crust is that is shrinks during baking. Which is always frustrating when you’ve worked so hard on that pie, right?

This little tip will make a huge difference.

Are you ready for it?

After filling the pie and adding the streusel, pop the pie into the freezer for 20-30 minutes. This helps the butter in the crust to get extra cold so it can’t melt and cause the pie crust to shrink as easily during baking.

I use this method every time, and it works like a boss!

Other Recipes You’ll Love


Apple Pecan Pie with Streusel

Slice of apple pecan pie with streusel and vanilla ice cream on a plate

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This delicious apple pecan pie is rich in flavor and perfect in texture. The combination of apple varieties, cinnamon, and brown butter takes this pie from meh to wow!

  • Author: Camille
  • Prep Time: 60 minutes
  • Cook Time: 60 minutes
  • Total Time: 2 hours
  • Yield: 8 servings 1x
  • Category: Pie


Units Scale

For the Pie Crust

  • 240 g all purpose flour (2 c)
  • 20 g granulated sugar (1/8 c)
  • 42 g unsalted butter, cold and cubed
  • 71 g unsalted butter, cubed and frozen
  • 1 tsp kosher salt
  • 2 tsp apple cider vinegar
  • 56 Tbs ice cold water
  • 1 egg (for egg wash)
  • 1 Tbs water (for egg wash)

For the Apple Pecan Pie Filling

  • 85 g unsalted butter (6 Tbs)
  • 4 Granny Smith Apples, peeled, cored, and sliced 1/4″
  • 2 Honeycrisp apples, peeled, cored, and sliced 1/4″
  • 100 g granulated sugar (1/2 c)
  • 100 g brown sugar (1/4 cup)
  • 1 1/2 tsp cinnamon
  • 1/8 tsp kosher salt
  • 12 Tbs cornstarch
  • 120 g pecans, chopped (1 c)

For the Cinnamon Streusel

  • 100 g unsalted butter, cold and cubed
  • 100 g brown sugar
  • 100 g all-purpose flour
  • 20 g granulated sugar
  • 1 tsp cinnamon
  • Pinch salt


To Make the Pie Dough

  1. Add flour, salt, sugar, and cold butter to a food processor and pulse until butter pieces are no bigger than green peas.
  2. Next, add the frozen butter pieces and pulse until butter is no bigger than green peas.
  3. Sprinkle in the vinegar and 5 tablespoons of water and pulse a few times. If you are able to squeeze a handful of the crumbly pie dough and it comes together into a dough, then it is ready. If it still seems dry, add another tablespoon of water and pulse. You should not need more than 6 tablespoons unless you added more flour than was called for.
  4. Pour crumbly dough out onto a work surface and gently knead until all of the dough comes together. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
  5. If the dough chills for more than an hour, let the dough sit out for 20-30 minutes so it’s easier to work with.

For the Apple Pecan Pie Filling

  1. In a large 12-inch skillet, add the butter and cook until it begins to brown and smell nutty. Add the pecans and stir for 30 seconds. 
  2. Add the apples, sugars, cinnamon, and salt to the brown butter and continue to cook on medium low for 15-20 minutes. The apples should be soft but not mushy and falling apart.
  3. Mix in 1 tablespoon of cornstarch to thicken the juices. Cook for another 2-3 minutes to allow the mixture to thicken. Add up to 1 Tbs more of cornstarch if the juices are still runny.
  4. Transfer apples to a sheet pan and spread them out to cool for 20 minutes. Cover and refrigerate for 20 minutes more.

To make the Cinnamon Streusel

  1. Combine all ingredients in a food processor and pulse until the texture resembles coarse sand. Set aside.

To Assemble the Apple Pecan Pie

  1. Preheat oven to 375 degrees.
  2. Roll the dough into a 14-inch circle. Fold it gently in half and place in a deep pie dish. Unfold and line the pie plate, allowing the excess to overhang the edges. 
  3. Crimp or trim edges to your liking.
  4. Remove cooled apples from the fridge and pour them into the lined pie dish. 
  5. Spread cinnamon streusel over the top of the apples all the way to the edges of the pie crust.
  6. Mix egg and water for egg wash, and brush on top of the pie crust (optional).
  7. Place apple pie in the freezer for 30 minutes. This helps to reduce crust shrinkage.
  8. Bake pie for 20 minutes at 375 degrees. Reduce temperature to 350 degrees and bake for another 40-50 minutes, or until the streusel is golden brown. If the top is browning too fast, cover the edges or the entire top lightly with foil.
  9. Let cool for at least 4 hours, and serve warm as is or with ice cream.


This is a Baker Street Society original recipe


  1. Pingback: Southern Coconut Pie - Baker Street Society

  2. Pingback: Southern Coconut Pie | Baker Street Society

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star