Hoosier Deep Dish Apple Pie

Name: Hoosier Deep Dish Apple Pie
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1 pie, 8 serving(s)
Ingredients: 1/4 cup butter, melted; 1/2 cup light brown sugar; 1 1/2 teaspoons honey, warmed; 1/2 cup pecans, chopped; 2 prepared pie crusts; 8 tart apples, pared, cored, sliced; 1/2 cup sugar; 2 tablespoons butter, cut into tiny pieces; 1 tablespoon lemon juice; 1 dash cinnamon; 1 dash allspice; 1 dash nutmeg

Submitted by JustJan

"This recipe has been in my assorted catch-all recipe "box" for years. I was looking for an old recipe last weekend and ran across it. Sounds delicious to me. I'm saving it here so that I don't lose it, as I just spent about 2 hours searching my recipe sites and my old Taste of Home magazines knowing I had just read it somewhere!"

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Ready In:: 1hr 30mins
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ingredients

¹⁄₄ cup butter, melted
¹⁄₂ cup light brown sugar
1 ¹⁄₂ teaspoons honey, warmed
¹⁄₂ cup pecans, chopped
2 prepared pie crusts
8 tart apples, pared, cored, sliced
¹⁄₂ cup sugar
2 tablespoons butter, cut into tiny pieces
1 tablespoon lemon juice
1 dash cinnamon
1 dash allspice
1 dash nutmeg

directions

Mix melted butter, brown sugar, heated honey and chopped pecans, and spread in the bottom of a deep dish pie plate.
Place one pie crust over mixture, and smooth up along sides of pie plate.
Spread sliced apples over pie crust and season with sugar, butter pieces, lemon juice, cinnamon, allspice and nutmeg.
Cover apple mixture with top crust.
Crimp edges of top and bottom crusts, and prick to allow steam to escape.
Bake pie in a pre-heated 400 degree oven for 15 minutes; then reduce heat to 325 degrees and continue to bake for 1/2 hour more or until apples are tender and crust has turned flaky and golden brown.
Let pie cool for 15 to 20 minutes, then invert onto pie platter and serve with pecan-caramel side facing up.
Note: If you make this pie in advance, leave it in pie pan until 20 minutes before serving, then pop in a 325 degree oven for 5-10 minutes to let pecan-caramel glaze soften before inverting pie.

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creation by JustJan

7/4/2005

This recipe has been in my assorted catch-all recipe "box" for years. I was looking for an old recipe last weekend and ran across it. Sounds delicious to me. I'm saving it here so that I don't lose it, as I just spent about 2 hours searching my recipe sites and my old Taste of Home magazines knowing I had just read it somewhere!