Prepared By: Emily Colon
| Glaze and Crust | |
| 1/4 | cup packed brown sugar |
| 1 | tablespoon Butter, melted |
| 1 | tablespoon corn syrup |
| 1/2 | cup pecan halves |
| 1 | pie crust (can use premade refridgerated or make your own!) |
| Filling | |
| 2/3 | cup granulated sugar |
| 2 | tablespoons Pillsbury all-purpose flour |
| 1 | teaspoon ground cinnamon |
| 4 | cups thinly sliced, peeled apples (4 medium) - granny smith or golden delicious work well |
DIRECTIONS
| 1. | Heat oven to 425°F. In 9-inch glass pie plate, mix brown sugar, butter and corn syrup. Spread evenly in bottom of pie plate. Arrange pecans over mixture. Place bottom crust over mixture in pan. |
| 2. | In small bowl, mix granulated sugar, flour and cinnamon. Arrange half of apple slices in crust-lined pie plate. Sprinkle with half of sugar mixture. Repeat with remaining apple slices and sugar mixture. Top with second crust; seal edge and flute. Cut slits in several places in top crust. |
| 3. | Place pie on sheet of foil on middle oven rack in oven; bake 8 minutes. Reduce oven temperature to 350°F; bake 35 to 45 minutes longer or until apples are tender and crust is golden brown. Immediately run knife around edge of pie to loosen. Place serving plate upside down over pie; turn serving plate and pie plate over. Remove pie plate. Serve warm or cool with whipped cream. |
No comments:
Post a Comment