Comida Kraft
Recipe Box

Tipsy Apple Pecan Pie

4.8
(30) 27 Reviews
Prep Time
30
min.
Total Time
1
hr.
25
min.
Servings

8 servings

This double-crust pie filled with apples and bourbon-soaked raisins is turned upside down onto a plate after baking to reveal a gooey pecan topping.

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What You Need

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Make It

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  • Preheat oven to 450°F. Mix raisins and bourbon; set aside. Spread all of the margarine onto bottom and up side of 9-inch pie plate. Press pecans, top sides down, in margarine; pat brown sugar evenly over pecans. Divide pastry in half; roll out one half to 10-inch circle on lightly floured surface. Place over brown sugar in pie plate.
  • Drain raisins; discard liquid. Toss raisins with apples, granulated sugar, lemon juice, flour, cinnamon and salt. Spoon over pie crust in pie plate. Roll out remaining pastry to 10-inch circle. Place over apple mixture; crimp edges of pastry together to seal. Prick top crust with fork to allow steam to vent.
  • Bake 10 minutes. Reduce heat to 350°F. Bake an additional 45 minutes or until top crust is lightly browned. Cool on wire rack 5 minutes or until filling stops bubbling. Place serving plate over pie; carefully invert pie onto plate. Remove pie plate. Cool completely. Serve topped with whipped topping.
Please use alcohol responsibly.

Size Wise

Enjoy a serving of this rich and indulgent treat on special occasions.

Easy Cleanup

Place baking sheet or piece of foil under pie plate in oven to prevent any juices from spilling onto oven bottom.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 600
% Daily Value
Total fat 35g
Saturated fat 10g
Cholesterol 0mg
Sodium 420mg
Carbohydrate 71g
Dietary fiber 4g
Sugars 45g
Protein 5g
   
Vitamin A 6 %DV
Vitamin C 8 %DV
Calcium 4 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • agentbananas |

    This was a great pie recipe. Not a TON of effort but an awesome look. Everyone just ate it up!

  • s-chapstick |

    This sound's wonderful but I have a question, does anyone think that if you cut out a circle of parchment & put it in the pie dish before the crust would work to keep it from sticking & still brown the bottom crust ???

  • bjsuetterlin |

    LESSIE31--There is no Karo syrup in this recipe! I am trying to figure out how to cut the carbs so I can eat the pie. Diabetic! The raisins will have to go and replace some of the sugar with Splenda but somehow I suspect it won't drop the carbs as far down as I would need them to be.

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