Apple Pie with a Pecan Shortbread Crust
Ingredients
Crust
1 cup pecans
1 ½ cups (3 sticks) butter, cut in one inch pieces
½ cup powdered sugar
3 cups flour
½ tsp salt
Filling
4 or 5 apples, peeled and thinly sliced
1 cup firmly packed light brown sugar
½ cup sweetened dried cranberries
3 Tbsp flour
1 tsp cinnamon
½ tsp dried ginger
2 Tbsp melted butter
2 Tbsp brandy, optional
Directions
Preheat oven to 350 degrees.
Bake pecans in a single layer in a shallow pan 4 to 5 minutes or until lightly toasted and fragrant, stirring halfway through.
Cool completely (about 15 minutes).
Coarsely chop pecans in a food processor and remove them to a small bowl.
Add butter, flour, confectioner’s sugar, and salt to the food processor and combine until mixture is crumbly and beginning to turn into a ball.
Add pecans last just to combine
Save one-third of dough, wrap in plastic, and chill until ready to use.
Press remaining dough on the bottom and up the sides of a 9-inch spring form pan or a pie pan.
Cover and chill crust while preparing the filling.
Peel and slice apples. (My favorite part!)
Toss together apples with remaining ingredients.
Spoon mixture into prepared crust.
Use remaining dough to either cut in shapes or strips and arrange over apple filling.
Bake at 350 degrees for 1 hour to 1 hour and 10 minutes or until juices are thick and bubbly, crust is golden brown, and apples are tender.