Yield: 6 Servings
|½ cup||Pecan or walnut halves|
|⅓ cup||Brown sugar, packed|
|1 cup||Granulated sugar|
|2 tablespoons||All-purpose flour|
|2 teaspoons||Lemon juice|
|5 cups||Apples, peeled, cored sliced|
|\N \N||Pastry for 1 crust pie|
My note: this recipe worked with a deep dish pie plate and one piece of foil. Used 8 cup measure to mix pastry, then measure apples, then poured sugar mixture over the apples.
Line a 9 inch pie plate with a wide circle of foil. Take 2 pieces of 12 inch foil about 2 feet long. Make a drugstore fold lengthwise resulting in 1 large square. Press into pie plate. Spray or grease heavily on bottom and sides up to top edge of pie plate.
Place pecans or walnut halves round side down on bottom of foil in pie plate. Sprinkle with brown sugar.
Combine sugar, flour, cinnamon, salt and lemon juice in large bowl. Stir well. Stir apples and dry mixture together and spread over nuts in pie plate.
Roll pastry and place over top. Fold edges under and flute. (This makes a rim to hold the juice when pie is turned upside down.) Turn up foil all around. Trim foil leaving 4" high. (This may be more important if you have a regular pie plate to keep filling from running over.) Cut slits in pastry. Bake in 350 F oven about 55 minutes until apples are cooked. Cover with large plate and invert so pie is upside down. Remove foil carefully. Serve warm.
Source: Company's Coming Pies by Jean Pare 1992 Shared and tested by Elizabeth Rodier Sept 93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini