Apple pie is one of the most iconic and beloved desserts in many cultures around the world. Its origin dates back to the ancient Romans, who enjoyed sweet preparations with fruit and dough, directly influencing modern European recipes. In Latin America, apple pie has different variants and names depending on the country; for example, in Mexico and Argentina, it is commonly found simply as "tarta de manzana," while in countries like Peru or Colombia it may include additional ingredients such as nuts or spices to give it a special touch. The pecan nut, native to areas of the southern United States and Mexico, provides a crunchy texture and a unique flavor that complements the acidity of the Granny Smith apple, making this pie a sophisticated and delicious dessert.
This dessert combines the softness and sweetness of the filling with a delicate dough, and it is perfect for celebrations or to enjoy on any special occasion, accompanied by a cup of coffee or tea.
How to Make Abby's Apple Pie with Pecans
Peel the Granny Smith apples, cut them in half, and slice them. Preheat the oven to 350 degrees.
Grease the sides of a 8 x 3 1/4 inch springform pan with the melted butter.
Mix 1/2 cup of sugar, cinnamon, nutmeg, and 1/4 cup of flour and sprinkle the mixture evenly on the bottom of the pan.
Wrap aluminum foil around the pan to prevent spills.
Starting from the outer edge, place a ring of apple slices in the pan, slightly overlapping and pointing towards the center.
Fill the center with another circle of apples, with some overlap.
Place the remaining apple slices evenly, overlapping them to prevent the batter from leaking.
With a wooden spoon or electric mixer, beat the butter with 1 cup of sugar.
Add the eggs, milk, rum, and vanilla.
The batter will appear curdled.
Add 1 1/4 cups of flour, the pecans, baking powder, baking soda, and salt, beating only until the flour is fully incorporated.
Pour the batter over the apples and spread it evenly.
Place the pan on a baking sheet and bake in the center of the oven until a toothpick inserted comes out clean, approximately 70 minutes.
Cover with a piece of aluminum foil if the top starts to brown too quickly.
Let the cake rest in the pan on a wire rack for 5 minutes, then, using a small flexible knife, gently separate the sides of the cake from the pan.
Flip the cake onto the wire rack, leaving it in the pan for another 10 minutes, then carefully remove the pan by lifting it.
