It’s perfect for when you don’t know what you want for dessert.
This pie is magic, people!
It makes it’s own top , crisp and buttery~ with a chewy cookie dough center. It’s the pie for cookie lovers. Or, the cookie lovers’ pie.
Speaking of PIE, Fall is pie season. I think we should have names for our food seasons as well as our calendar seasons…
In the same way summer beckons us with ice cream and frozen treats, smoky barbeques and fresh berries, Fall greets us with pies and spices and shades of umber, warm beverages and hearty soups…. Winter comes, gleaming with sparking sugar crusted cookies, with brisk mints and decadent cocoa, fluffy marshmallows and rich, meaty feasts….
I could break this down month by month, but I think you’re here for a recipe, right?
I have a pie story first.
I had promised, sworn, and reassured my stepdaughter that I would make her a Dutch Apple Pie, her absolute favorite thing next to tacos (and pizza) It’s made at the end of the school year, and at the end of summer, it’s made at Thanksgiving, and it’s made for good grades. In close to every celebratory event, you can be sure that there is a Dutch Apple Pie in the midst.
Seriously, this girl, one day will be coming home from college, and I will make Dutch Apple Pie.
Then I lost the recipe.
We spent three hours searching, to no avail, and finally I got a hold of the girl who originally gave me the treasured recipe. In the meantime I had to make another pie, which was mediocre in comparison to the handwritten unknown sourced pie recipe I had used for so many years…
Needless to say, I will be making the one and only recipe from now on. And, possible have the recipe tattooed somewhere so that I never lose it again.
I should memorize it.
Probable would be cheaper than a tattoo. 🙂
As most pies go, this has a crust. And… I can never resist snapping a timeless pic of pie crust with a rolling-pin.
- 1 unbaked pie crust for 9″ pie
- 2 eggs
- 1/2 cup flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup butter, melted and cooled
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 cup chopped pecans
- 1 cup chocolate chips
- Preheat oven to 325
- Beat eggs, sugars, butter and vanilla
- Add the flour, salt and stir well.
- Stir in the chips and nuts
- Pour into pie crust and bake 50-55 minutes
- Allow to cool 20-25 minutes before slicing
- Serve warm or room temperature