Baking beans (or kidney beans)For blind baking to prevent crust from rising~1½ cupsest.
Steps
1
Prepare the apples by cutting them roughly into chunks. Keep them in water to prevent browning. You can use green apples for tartness or red apples for sweetness, with or without the skin as preferred.
2
Make the pie crust by combining flour, salt, and stevia sweetener. Cut in chilled butter using a light hand until the mixture resembles breadcrumbs. Add just enough chilled water to bring the dough together without overworking it.
3
Set the dough aside and prepare the apple filling. In a pan, add the prepared apples and stevia sweetener to soften them. Stir in cinnamon powder and roasted chopped pecans, allowing the apples to release their moisture as they cook.
4
Press the cooled pie dough into a pie tin, pressing it evenly along the bottom and sides. Trim any excess dough from the edges. Let it cool for 10-15 minutes.
5
Preheat the oven to 180°C (356°F). For blind baking, line the prepared crust with parchment paper and fill with baking beans to weigh it down and prevent it from puffing up. Bake for approximately 15 minutes until it achieves a light golden color.
6
Remove the blind-baked crust from the oven. Once the apple filling is ready and slightly compacted, pour it into the crust, distributing the apple and pecan mixture evenly.
7
Return the pie to the oven and bake for an additional 10-12 minutes until fully cooked and the top is golden brown, being careful not to burn or overbake it.
8
Remove the pie from the oven and let it cool in the tin for a while. Once it reaches room temperature or is still slightly warm, carefully remove it from the mold. The pie can be enjoyed warm or at room temperature, and can be reheated briefly in the oven if desired.
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