| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pie |
1 |
Servings |
INGREDIENTS
| 5 |
md |
Granny Smith apples; peeled, cored and sliced, (up to 6) |
| 1/4 |
c |
Flour |
| 1/4 |
ts |
Salt |
| 3/4 |
c |
Sugar |
| 1 |
ts |
Cinnamon |
| 2 |
tb |
Butter |
| 1 |
ts |
Lemon peel |
| 2 |
ts |
Lemon juice |
| 1/4 |
c |
Butter |
| 1/2 |
c |
Firmly packed brown sugar |
| 2 |
tb |
Half and half |
| 1/2 |
c |
Finely chopped pecans |
INSTRUCTIONS
PRALINE SAUCE
Directions: Heat oven to 350. Combine apple slices, flour, sugar, cinnamon,
salt ,lemon peel, and lemon juice. Toss lightly to coat fruit well. Allow
pie crust to come to room temperature. Place one prepared crust in pan,
pressing in bottom and up sides of pan. Spoon apple mixture into pie shell
and dot with butter. Top with second crust and seal edges. Flute edges of
crust and cut 4 - 6 slits in top for steam vents. Bake 55 minutes. While
pie is baking, make sauce. In a saucepan melt butter and stir in brown
sugar and half and half. Slowly bring to a boil. Remove from heat and stir
in pecans. When pie has finished baking slowly pour sauce over pie. Return
pie to oven to bake 5 to 7 minutes longer or until sauce bubbles. Cool at
least one hour before serving.
Carolyn T. Austin/TN State Fair Winner
Posted to recipelu-digest by P&S Gruenwald <sitm@ne.infi.net> on Feb 20,
1998
A Message from our Provider:
“How can a moral wrong be a civil right?”