GLAZE & PASTRY
1/4 c Packed brown sugar
1 tb Butter; melted
1 tb Corn syrup
1/3 c Pecan halves; chopped
1 pk Refrigerated pie crusts
FILLING
1/2 c Packed brown sugar
3 tb All-purpose flour
3/4 ts Ground cinnamon
1 ds Ground nutmeg
4 lg Granny Smith apple
1 tb Lemon juice
Preheat oven to 425F. For glaze, combine brown sugar, butter and corn syrup
in Stoneware 9″ Pie Plate; spread evenly onto bottom. Chop pecans using
Food Chopper; sprinkle over sugar mixture. Top with 1 pastry crust; set
aside. For filling, combine brown sugar, flour, cinnamon and nutmeg in 1-Qt
Batter Bowl; mix well. Peel, core and slice apples using Apple
Peeler/Corer/Slicer; cut slices crosswise in half. Place apple slices in
Classic 2-Qt Batter Bowl; sprinkle with lemon juice. Layer half the apples
in pastry-lined Pie Plate; sprinkle with half the brown sugar mixture.
Repeat layers. Place remaining crust over filling. Fold edge of top crust
under edge of bottom crust; flute edge. Cut several slits in top crust.
Bake 50-60 minutes or until golden brown. Let stand 5 minutes. Loosen edge
of pie from Pie Plate; carefully invert pie onto heat-resistant serving
plate. Scrape any remaining caramel topping from Pie Plate onto pie. Cool
at least 1 hour before serving. Yield: 8 servings.
Yields
8 Servings
