Prep 25 mins
Cook 30 mins
One of my recipes featured in Southern Living
- 1⁄4 cup butter or 1⁄4 cup margarine, softened
- 2⁄3 cup pecan halves
- 2⁄3 cup firmly packed brown sugar
- 1 pastry for a double-crust 9-inch pie
- 6 cups peeled and sliced cooking apples (about 1 3/4 lb)
- 1 lemon, juice of
- 1⁄3 cup firmly packed brown sugar
- 1 tablespoon all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- Spread butter in bottom of 9" deep-dish pieplate.
- Arrange pecan halves, rounded sides down, on bottom of pieplate; gentle press into butter.
- Sprinkle 2/3 c.
- brown sugar over pecans, and gently press.
- Roll half of pastry to 1/8" thickness on lightly floured surface; transfer to a pieplate; and press firmly onto bottom and sides of pieplate.
- Trim off excess pastry along edges; set saide.
- Combine apples and lemon juice in a large mixing bowl.
- Combine 1/3 c.
- brown sugar and remaining ingredients Sprinkle over apple mixture, and toss gently.
- Spoon apple filling evenly into pastry shell.
- Roll remaining pastry to 1/8" thickness; transfer to top of pie.
- Trim off excess pastry along edges.
- Fold edges under, and flute.
- Prick top of crust with a fork for steam to escape.
- Bake at 450° for 10 min.
- Reduce temperature to 350°, and bake an additional 30-40 min.
- Cool 5 minutes.
- Place plate on top of pie, and invert.
- Yield: one 9" pie.