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Categories:
pastry brown sugar butter corn syrup pecans filling brown sugar flour butter cinnamon nutmeg apples lemon juice
Viewed: 46 - Published at: 5 years agoIngredients
- Glaze and Pastry
- 1/4 cup brown sugar, packed
- 1 tablespoon butter, melted
- 1 tablespoon corn syrup
- 1/3 cup pecans, chopped
- 1 (15 ounce) package refrigerated pie crusts (2 crusts)
- Filling
- 1/2 cup brown sugar, packed
- 3 tablespoons flour
- 1 tablespoon butter, melted
- 3/4 teaspoon cinnamon
- 1 dash nutmeg
- 5 granny smith apples
- 1 tablespoon lemon juice
Method
- Preheat oven to 425.
- For glaze combine brown sugar, butter, and corn syrup and spread evenly in Stoneware Pie Plate. (These are the only pie plates I use and have never had anything but good results. Not sure if the pie will stick in a different type of pie plate.) Sprinkle pecans evenly over sugar mixture and top with 1 pie crust. Set aside.
- For filling combine brown sugar, butter, flour, cinnamon, and nutmeg in a bowl and set aside. Peel, core, and thinly slice apples and sprinkle with lemon juice.
- Place half the apples on pastry-lined pie plate and sprinkle with half the brown sugar mixture. Repeat layers and place remaining crust over the top. Fold edges of top crust under the edge of the bottom crust to seal and flute edges. Cut several slits in top.
- Bake 50-60 minutes or until golden and apples are done. Let stand for about 5 minutes and then carefully loosen edges and invert pie onto serving plate. Scrape any of the remaining caramel topping onto the pie. Cool for at least 1 hour before serving.
