📖 Instructions

1. Preheat your oven to 375°F (190°C). This is crucial for a perfectly baked crisp.
2. Make the pecan pie crust: In a large bowl, combine 1 1/2 cups all-purpose flour, 1/2 teaspoon salt, and 1/2 cup of cold unsalted butter (cut into small pieces). Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
3. Stir in 1/2 cup of chopped pecans and 1/4 cup of packed light brown sugar into the flour-butter mixture. Mix until evenly combined, but don't overmix – a few stray bits of butter are okay.
4. Gradually add 1/4 cup of ice water, one tablespoon at a time, mixing lightly with a fork until the dough just comes together. Be careful not to add too much water!
5. Turn the dough out onto a lightly floured surface. Gently form it into a disc, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes. This step prevents shrinkage.
6. Roll out the dough: On a lightly floured surface, roll out the chilled dough into a circle about 11 inches in diameter. Carefully transfer it to a 9-inch pie plate.
7. Trim and crimp the edges: Trim any excess dough overhanging the pie plate. Crimp the edges decoratively. You can use a fork to create a nice pattern.
8. Prepare the apple filling: While the crust chills, peel, core, and slice about 6 medium apples (about 6 cups). I like using a mix of Honeycrisp and Granny Smith for the perfect balance of sweetness and tartness. My friend swears by Pink Lady apples.
9. In a medium bowl, toss the sliced apples with 3/4 cup of granulated sugar, 1/4 cup of packed light brown sugar, 2 tablespoons of all-purpose flour, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of ground nutmeg. Make sure the apples are evenly coated.
10. Pour the apple filling into the prepared pecan pie crust. Spread it out evenly.
11. Bake: Place the pie plate on a baking sheet (this catches any spills). Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely tent it with aluminum foil.
12. Cool slightly: Let the apple crisp cool on a wire rack for at least 15 minutes before serving. A little patience is key here!
13. Serve and enjoy!: Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy your delicious homemade apple crisp!