FILLING
6 c (6 md peeled sliced tart 1 ts Cinnamon
Apples) 1/4 ts Salt
3/4 c Sugar 2 tb Butter
1/4 c Flour
TOPPING
1/4 c Butter 1/2 c Chopped pecans
1/2 c Firmly packed brown sugar 2 Pie crusts
2 tb Milk or half and half
Prepare pie crust. Heat oven to 425 in large bowl, combine apples,
sugar flour, cinnamon and salt; toss lightly. Spoon mixture into
crust lined pan. Dot with two tablespoons butter. Top with second
crust and flute edges, cut slits in several places.
Bake at 425 for 35 to 40 min or until apples are tender and crust is
golden brown. Cover edge of crust with strips of foil after 15
minutes of baking to prevent excessive browning. Remove from oven.
Melt 1/4 cup butter in small saucepan; stir in brown sugar and milk.
Slowly bring to a boil; remove from heat. Stir in pecans; spread
over top of pie. Place Pie on Cookie Sheet (Avoid a real mess).
Return to oven, bake an additional two to three minutes or until
topping bubbles. Cool at least one hour before serving.
Recipe did not say regular or deep dish pie pan.
Pillsbury Co 1994
Yields
8 servings