Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | (15-ounce) refrigerated piecrusts or OR homemade basic pastry shell |
| 6 \N | Granny smith apples; peeled, cored, and sliced |
| 1 teaspoon | Grated lemon rind |
| ⅓ cup | Plus 3 tablespoons light corn syrup; divided |
| ¼ cup | Plus 1 tablespoon butter; melted and divided |
| 3 tablespoons | Sugar |
| ¼ cup | All-purpose flour; divided |
| 1 teaspoon | Apple pie spice |
| ½ cup | Firmly packed light brown sugar |
| ⅓ cup | Chopped pecans or walnuts |
Fit 1 piecrust into a 9-inch pieplate according to package directions.
Arrange apple slices in piecrust, and sprinkle with lemon rind. Set aside.
Combine1/3 cup corn syrup, 2 tablespoons butter, 3 tablespoons sugar, 2 tablespoons flour, and apple pie spice. Pour over apple slices.
Combine remaining 3 tablespoons corn syrup, remaining 3 tablespoons butter, remaining 2 tablespoons flour, brown sugar, and pecans. Spoon ⅓ cup mixture over apple slices.
Unfold remaining piecrust. Cut 2 to 3 desired shapes from center, using a cookie cutter. Reserve cutouts. Place piecrust over filling; fold edges under, and crimp. Brush cutouts with water, and attach to top of pie. Place on a baking sheet.
Bake at 425° for 25 minutes; remove from oven, and dollop with remaining brown sugar mixture. Reduce heat to 350°, and bake 10 more minutes. Cool completely. Makes 1 (9-inch) pie.
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #1039 by Suzy Wert <SuzyWert@...> on Jan 23, 1998