Prep 45 mins
Cook 55 mins
This recipe won in the 1951 Pillsbury Bake-Off Contest.
- 1⁄4 cup brown sugar, packed
- 1 tablespoon butter or 1 tablespoon margarine, melted
- 1 tablespoon corn syrup
- 1⁄2 cup pecan halves
- 1 (15 ounce) box refrigerated pie crusts, softened as directed on box
- 2⁄3 cup sugar
- 2 tablespoons flour
- 1⁄2 teaspoon cinnamon
- 4 cups apples, peeled and thinly sliced (4 medium)
- whipped cream, if desired
- Heat oven to 425.
- In 9 inch glass pie pan, mix brown sugar, butter and corn syrup and spread evenly in bottom of pan. Arrange pecan halves on top.
- Make pie crusts as directed on box for two-crust pie, placing bottom crust over mixture in pie pan.
- In small bowl, mix sugar, flour and cinnamon.
- Arrange half of the apple slices in cust-lined pan and sprinkle with half of the sugar mixture. Repeat with remaining apple slices and sugar mixture.
- Top with second crust, seal edge and flute. Cut slits in several places on top of crust.
- Place pie on sheet of foil on middle rack in oven and bake 8 minutes. Reduce oven temperature to 350 and bake an additional 35-45 minutes or until apples are tender and crust is golden brown.
- After removing from oven, immediately run knife around edge of pie to loosen.
- Place serving plate upside down over pie, turn plate and pan over. Remove pan.
- Serve warm or cool with whipped cream.
This was a fun change from the typical apple pie. I doubled the glaze and pecans, based on some reviews from Pillsbury's web site, and it was a good change, I think. I made it early in the afternoon, and reheated slices in the microwave for 30 seconds each. Served with vanilla ice cream. Thanks for posting!