Turtle creek pie

Yield: 4 servings

Measure Ingredient
3 \N Extra large eggs
1 cup Sugar
1 cup Dark corn syrup
2 tablespoons Unsalted butter, melted
1 teaspoon Pure vanilla extract
4 \N Granny Smith apples, peeled,
\N \N Cored, and sliced thin
1 \N 9-inch frozen pastry shell,
\N \N Unbaked
½ cup Pecan pieces

Preheat oven to 350 degrees.

Combine eggs and sugar, mixing until sugar is dissolved. Stir in corn syrup, butter, and vanilla. Strain through a fine sieve and set aside.

Place a layer of apple slices in one direction on the bottom of the shell to form a circle around the outside edge of the shell. Place a second layer inside the first in the opposite direction to form a concentric circle.

Slowly and carefully so as not to disturb slices, pour filling over apples. Sprinkle pecans around outer edge of apples.

Bake in preheated 350 degree oven for 1 hour. Shield edge with a ring of foil if it begins to get too brown. Return pie to oven and bake for an additional 20 to 25 minutes or until the filling is set. Let cool slightly before cutting.

Yield: 1 10-inch pie


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