| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Chopped pecans |
| 1/2 |
c |
Br.sugar |
| 1/2 |
c |
Melted butter or margarine |
| 1 |
pk |
Refrigerated pie crusts |
| 6 |
c |
Apples; thinly sliced |
| 1/4 |
c |
Sugar |
| 2 |
|
Tbsp.flour |
| 1 3/16 |
ts |
Cinnamon |
| 1/3 |
ts |
Nutmeg |
INSTRUCTIONS
Combine pecans, br. sugar and margarine in a 9" pie pan. Spread evenly over
bottom of pan. Place pie crust over pecan mixture. In a large bowl, combine
apples, sugar, flour, cinnamon, and nutmeg. Spoon into crust-lined pan. Top
with remaining crust. Fold edge of top crust under bottom crust. Press
together to seal. Flute edge. Cut slits in top crust. Bake 375 for 40-50
minutes. Cover edge of crust with strips of foil after 15-20 minutes of
baking time to prevent excessive browning. Cool pie upright for 5 minutes.
Place serving plate over pie; invert. Carefully remove pan. Cool at least 1
hour before serving.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "FLO"
<gulf@nettally.com> on Oct 24, 1997
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