Caramel pecan apple pie
1 pie
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter or margarine, melted |
| 1 | cup | Packed brown sugar |
| 1 | cup | Chopped pecans (or almonds) |
| 2 | pounds | Tart green apples |
| Peeled, and thinly sliced | ||
| ¼ | cup | Bourbon -- |
| OR Apple juice | ||
| ¼ | cup | Flour |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Nutmeg |
| 1 | Egg, beaten | |
| Pastry for two crust 9 inch | ||
| Pie * | ||
Directions
*Recipe did not specify deep dish or regular pie pan.
Line 9 inch pie pan with half of the pastry, crimping edges. Pour melted butter over pastry, then sprinkle with ½ cup of the brown sugar and ¾ cup of the pecans. Set aside.
In large bowl, combine apples and bourbon (or apple juice) Combine flour the remaining ½ cup sugar and the spices; add to apples tossing to coat. Arrange over pecan layer.
Roll out remaining pastry; cut into strips and arrange over filling to form a lattice crust. Brush with beaten egg.
Finely chop or grind remaining ¼ cup of pecans; sprinkle over crust.
Bake at 425 for 10 minutes; reduce heat to 350 and continue baking about 50 minutes, until apples are tender and filling is bubbly. Cool slightly before cutting.
VIP-VII
Submitted By NANCY VAINE On 10-26-94