| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Apple peele, Desserts, Stoneware | 8 | Servings | ||
INGREDIENTS
| 1/4 | c | Packed brown sugar |
| 1 | T | Butter, melted |
| 1 | T | Corn syrup |
| 1/3 | c | Pecan halves, chopped |
| 1 | Refrigerated pie crusts | |
| 1/2 | c | Packed brown sugar |
| 3 | T | All-purpose flour |
| 3/4 | t | Ground cinnamon |
| 1 | ds | Ground nutmeg |
| 4 | Granny Smith apple | |
| 1 | T | Lemon juice |
INSTRUCTIONS
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. Recipe by: Stoneware Sensations Posted to MC-Recipe Digest by "Teri Sanford" <terily@tenet.edu> on May 08, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 142
Calories From Fat: 40
Total Fat: 4.8g
Cholesterol: 3.8mg
Sodium: 7.8mg
Potassium: 52.8mg
Carbohydrates: 25.6g
Fiber: <1g
Sugar: 22.4g
Protein: <1g