| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
servings |
INGREDIENTS
| 1 |
|
Double pastry crust; 9 or 10-inch, prepared and rolled |
| 6 |
md |
Granny Smith apples; peeled and sliced, (up to 8) |
| 2 |
tb |
Cornstarch |
| 2 |
ts |
Cinnamon |
| 1/2 |
ts |
Salt |
| 6 |
tb |
Sugar |
| 6 |
tb |
Melted butter |
| 2/3 |
c |
Light corn syrup |
| 1 |
ts |
Vanilla |
| 1 |
tb |
Lemon juice |
| 3/4 |
c |
Brown sugar |
| 3 |
tb |
Flour |
| 6 |
tb |
Light corn syrup |
| 4 |
tb |
Softened butter |
| 1/4 |
c |
Walnut halves |
INSTRUCTIONS
SAUCE
TOPPING
CALLING ALL COOKS SHOW #CA1A07
Recipe courtesy Kendra Malloy
Preheat oven to 425 degrees. Place bottom crust in large deep-dish pie pan.
Fill bottom crust with sliced apples. Combine ingredients in sauce mixture
and pour evenly over apples. Combine ingredients for topping mixture. Put
about
1/2 cup of the topping mixture on top of the apples and sauce
mixture. Cover with top crust. Make several slits for steam. Bake for 45
minutes or until apples are tender and juices are bubbling. Remove from
oven. Spread the rest of the topping mixture over the warm pie, being
careful not to break the crust. Return to oven for 10 minutes or until
topping is bubbly. Make sure you don't overcook, or the nuts could burn.
Remove from oven and let cool completely before cutting.
Posted to bbq-digest by "Ron Odum" <rodum@worldnetla.net> on Aug 22, 1999,
converted by MM_Buster v2.0l.
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