| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Pies &, Pastry |
1 |
Servings |
INGREDIENTS
| 1 |
pk |
(15-ounce) refrigerated piecrusts or OR homemade basic pastry shell |
| 6 |
|
Granny smith apples; peeled, cored, and sliced |
| 1 |
ts |
Grated lemon rind |
| 1/3 |
c |
Plus 3 tablespoons light corn syrup; divided |
| 1/4 |
c |
Plus 1 tablespoon butter; melted and divided |
| 3 |
tb |
Sugar |
| 1/4 |
c |
All-purpose flour; divided |
| 1 |
ts |
Apple pie spice |
| 1/2 |
c |
Firmly packed light brown sugar |
| 1/3 |
c |
Chopped pecans or walnuts |
INSTRUCTIONS
Fit 1 piecrust into a 9-inch pieplate according to package directions.
Arrange apple slices in piecrust, and sprinkle with lemon rind. Set aside.
Combine1/3 cup corn syrup, 2 tablespoons butter, 3 tablespoons sugar, 2
tablespoons flour, and apple pie spice. Pour over apple slices.
Combine remaining 3 tablespoons corn syrup, remaining 3 tablespoons butter,
remaining 2 tablespoons flour, brown sugar, and pecans. Spoon 1/3 cup
mixture over apple slices.
Unfold remaining piecrust. Cut 2 to 3 desired shapes from center, using a
cookie cutter. Reserve cutouts. Place piecrust over filling; fold edges
under, and crimp. Brush cutouts with water, and attach to top of pie. Place
on a baking sheet.
Bake at 425° for 25 minutes; remove from oven, and dollop with remaining
brown sugar mixture. Reduce heat to 350°, and bake 10 more minutes. Cool
completely. Makes 1 (9-inch) pie.
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #1039 by Suzy Wert <SuzyWert@aol.com> on Jan
23, 1998
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