How to make it

  • Heat oven to 450 degrees F.
  • Toss together apple slices and lemon juice in large bowl until
  • slices are well coated.
  • Spread butter along sides and bottom of 9-inch glass pie plate.
  • Arrange pecans in bottom of pie plate in a decorative design. Press
  • pecans into butter to hold in place.
  • Sprinkle 2/3 cup brown sugar evenly over pecans. Cover the sugar
  • and pecans with 1 of the pie crusts, gently pushing the crust over
  • the sides and bottom of pie plate, being careful not to move pecans
  • and not tear crust.
  • Mix remaining 1/3 brown sugar, the flour, cinnamon, nutmeg and
  • salt in small bowl. Add to apples; toss to mix.
  • Mound apple slices in pie crust. Top with second pie crust. Crimp
  • edges together; flute. Prick crust in several places with fork to let
  • steam escape. Place pie plate on large baking pan or jelly-roll pan.
  • Bake in 450 degrees F. oven for 10 minutes. Reduce oven
  • temperature to 350 degrees F.
  • Bake 40 to 45 minutes or until apples are tender when pierced
  • with fork and crust is golden. Let pie rest 10 minutes or until sugar
  • stops bubbling around edge.
  • Loosen edge of pie from pie plate and invert serving plate over pie; carefully invert both pie plate
  • and serving plate together; carefully remove pie plate.
  • Serve pie warm with vanilla or butter-pecan ice cream if desired.
  • Makes 8 servings.
  • Per serving: 485 calories; 23.6 g fat (7.2 g saturated fat; 44
  • percent calories from fat); 68 g carbohydrates; 10 mg cholesterol;
  • 317 mg sodium; 2.1 g protein; 3.2 g fiber.
  • Mel's note: I use much more spices than what is called for in the recipe.
  • Cinnamon
  • nutmeg
  • Ginger
  • Allspice

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