| 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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