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Great pie, the roasted pecans make it, they add so much flavor. I didn't add the apple brandy as I didn't have it on hand. Make sure you use a full 10-inch pie pan and make your crust up high to be able to contain all the filling. The non-stick foil tip is great for keeping the crust from getting too brown. We had this with good old vanilla ice cream and my daughter, lovingly, congratulated me on finally making an apple pie that she likes (she's kind of non-traditional). Thanks Barb for yet another keeper :)

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Hey Jude January 01, 2005
Caramelized Apple Pecan Pie