1 c Chopped pecans
1/2 c Packed brown sugar
1/3 c Butter; melted
1 pk Refrigerated pie crust
6 c Thinly sliced peeled apples
1/4 c Sugar
2 tb Flour
3/4 ts Cinnamon
In a 9-inch pie pan, combine pecans, brown sugar, and butter. Spread
evenly over bottom of pan. Place a bottom crust over the pecan mixture. Set
aside. Preheat oven to 375F. In a large bowl, combine spples, sugar, flour,
and cinnamon. Mix lightly. Spoon into crust lined pan. Top with remaining
crust. Press together to see, flute edges. Cut slits in top of crust. Bake
for 40 to 50 minuts or intil apples are tender and crust is golden brown.
Cover edge of crust with strips of foil after 15 minutes to prevent
excessive browning. Cool pie upright for 5 minutes. Place serving plate
over pie; invert. Carefully remove pan. Some nuts may remain in pan;
replace on pie. Cool at least 1 hour before serving.
Yields
1 Servings
