4 c Granny Smith apple; peeled
-and sliced
3/4 c Sugar
1/4 c Flour
1 ts Cinnamon
1/4 ts Salt
2 tb Butter
2 Pie crusts
TOPPING
1/4 c Butter
1/2 c Brown sugar
2 tb Half and half
1/2 c Chopped pecans
Prepare bottom crust in plate. Heat oven to 425. Combine filling
ingredients and pour into pie shell. Dot with the 2 T butter. Place top
crust over all and seal and flute edge. Bake 35-45 minutes or till golden.
Cover edges with foil to prevent overbrowning. Remove from oven and set
aside, leaving oven on. Remove foil if used. Blend all topping ingredients
and warm on stovetop in a small saucepan. Pour over pie. Place on cookie
sheet and bake an additional 3-4 minutes or till top bubbles. Cool 2 hours
before service.
NOTES : You may substitute 2 20 oz. cans of apple pie filling if desired.
Serve with whipped cream or ice cream if desired.
Yields
8 Servings