| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | Chicago | Pies, Fruits | 8 | Servings |
INGREDIENTS
| Pastry for 2-crust 9" pie | ||
| 4 | McIntosh apples; peeled/ cored/thin sliced (1 lb) | |
| 1/2 | c | Pecans; chopped |
| 1/4 | c | Sugar |
| 1/4 | lb | Caramels; coarse chopped |
| 2 | tb | Flour |
| 1/4 | c | Milk |
| Milk; for top | ||
| Sugar; for top |
INSTRUCTIONS
1. Preheat oven to 375 degrees. Ease 1 round of pastry into a 9-inch pan. 2. In a large bowl, toss together apples, pecans, sugar, caramels, flour and milk. Spoon mixture into pie shell. 3. Top with the remaining pastry. Fold the edge of the top pastry under the bottom pastry. Pinch together and flute the edge with a fork. Cut several slits in the top so the steam can escape during baking. Brush top with milk and sprinkle with sugar. 4. Bake until crust is golden brown, about 45 minutes. Pie is best served slightly warm. Source: Chicago Sun Times, November 6, 1996 Posted to MM-Recipes Digest V3 #307 Date: Sat, 9 Nov 1996 20:04:53 +0000 From: Linda Place <placel@worldnet.att.net>
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