| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Apple peele, Desserts, Stoneware | 8 | Servings | ||
INGREDIENTS
| 1/4 | c | Packed brown sugar |
| 1 | tb | Butter; melted |
| 1 | tb | Corn syrup |
| 1/3 | c | Pecan halves; chopped |
| 1 | pk | Refrigerated pie crusts |
| 1/2 | c | Packed brown sugar |
| 3 | tb | All-purpose flour |
| 3/4 | ts | Ground cinnamon |
| 1 | ds | Ground nutmeg |
| 4 | lg | Granny Smith apple |
| 1 | tb | Lemon juice |
INSTRUCTIONS
GLAZE & PASTRY FILLING Preheat oven to 425F. For glaze, combine brown sugar, butter and corn syrup in Stoneware 9" Pie Plate; spread evenly onto bottom. Chop pecans using Food Chopper; sprinkle over sugar mixture. Top with 1 pastry crust; set aside. For filling, combine brown sugar, flour, cinnamon and nutmeg in 1-Qt Batter Bowl; mix well. Peel, core and slice apples using Apple Peeler/Corer/Slicer; cut slices crosswise in half. Place apple slices in Classic 2-Qt Batter Bowl; sprinkle with lemon juice. Layer half the apples in pastry-lined Pie Plate; sprinkle with half the brown sugar mixture. Repeat layers. Place remaining crust over filling. Fold edge of top crust under edge of bottom crust; flute edge. Cut several slits in top crust. Bake 50-60 minutes or until golden brown. Let stand 5 minutes. Loosen edge of pie from Pie Plate; carefully invert pie onto heat-resistant serving plate. Scrape any remaining caramel topping from Pie Plate onto pie. Cool at least 1 hour before serving. Yield: 8 servings. Recipe by: Stoneware Sensations Posted to MC-Recipe Digest by "Teri Sanford" <terily@tenet.edu> on May 08, 1998
A Message from our Provider:
“Jesus: If only you knew . . .”