1 cup of chopped pecans
1/2 cup of firmly packed brown sugar 
1/3 cup of butter or margarine, melted 
1 package of piecrusts for a two-crust pie
6 cups of peeled, sliced, apples 
1/4 cup of sugar
2 tablespoons of flour 
1/2 teaspoon of cinnamon
1/8 teaspoon of nutmeg 

Preheat oven to 375 degrees. In a 9-inch cast iron pan. combine pecans, brown sugar, and butter; spread evenly over bottom of the pan. Prepare the piecrusts according to package directions for a two-crust pie, place the bottom of crust over pecan mixture in pie pan. In a large bowl, combine the apples, sugar, flour, cinnamon, and nutmeg and mix lightly. Spoon into the piecrust lined pan. Top with the second crust, flute the edges, and cut slits in several places. Bake for 40 to 50 minutes or until crust is golden brown and apples are tender. Cool pie upright in pan for 5 minutes. Place serving plate over pie and quickly turn upside down. Carefully remove the pan. Some nuts may remain in pan; replace on pie with knife. Cool at least one hour before serving.
Recipe Source: Fife's kitchen


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