A twist on the classic apple pie, featuring a crumbly pecan topping and a hint of cinnamon.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Peel, core, and slice the apples into thin wedges.
Uniform slices help the apples cook evenly.
In a mixing bowl, combine the apple slices with the dry pudding mixes and toss until the apples are well coated.
Toss gently to avoid breaking the apple slices.
Transfer the coated apples into an unbaked pie crust, spreading them out evenly.
Ensure the apples are evenly distributed for consistent baking.
In another bowl, mix the flour, sugars, cinnamon, and chopped pecans. Add the butter and mix until the mixture becomes crumbly.
Use your fingers to achieve a crumbly texture.
Sprinkle the crumbly topping over the apples in the pie dish.
Spread the topping evenly for a uniform crust.
Bake the pie in the preheated oven for 35 to 40 minutes, or until the topping is golden brown and the filling is bubbling.
Place the pie on a baking sheet to catch any drips.
Allow the pie to cool slightly before serving. Enjoy with a scoop of your favorite ice cream.
Cooling helps the filling set for easier slicing.
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