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Categories:
shell apples lemon zest corn syrup corn syrup butter butter sugar flour apple pie spice brown sugar pecans
Viewed: 24 - Published at: 3 years agoIngredients
- 15 ounces pie shell (9 inch) refrigerated
- 6 each apples, granny smith peeled, cored, sliced
- 1 teaspoon lemon zest grated
- 13 cup corn syrup, light divided
- 3 tablespoons corn syrup, light divided
- 1/4 cup butter melted, divided
- 1 tablespoon butter , divided
- 3 tablespoons sugar
- 1/4 cup flour, all-purpose divided
- 1 teaspoon apple pie spice
- 1/2 cup brown sugar firmly packed, light
- 13 cup pecans chopped
Method
- Fit 1 piecrust into a 9-inch pie plate according to package directions.
- Arrange apple slices in piecrust, and sprinkle with lemon rind.
- Set aside.
- Combine 13 cup corn syrup, 2 tablespoons butter, 3 tablespoons sugar, 2 tablespoons flour, and apple pie spice.
- Pour over apple slices.
- Combine remaining 3 tablespoons corn syrup, remaining 3 tablespoons butter, remaining 2 tablespoons flour, brown sugar, and pecans.
- Spoon 13 cup mixture over apple slices.
- Unfold remaining piecrust.
- Cut 2 to 3 desired shapes from center, using a cookie cutter.
- Reserve cutouts.
- Place piecrust over filling; fold edges under, and crimp.
- Brush cutouts with water, and attach to top of pie.
- Place on a baking sheet.
- Bake at 425 degrees F for 25 minutes; remove from oven, and dollop with remaining brown sugar mixture.
- Reduce heat to 350F (180C) F, and bake 10 more minutes.
- Cool completely.
