Description
This is by far the best apple pie I’ve ever had, and anyone who likes apple pie who has tried it agrees, this is a wonderful variation of an all-American favorite. Enjoy with a scoop of vanilla ice cream.
Ingredients
- 1 cup chopped pecans
- ½ cup firmly packed brown sugar
- ⅓ cup margarine, melted
- 1 pastry for a 9 inch double crust pie
- 6 cups Granny Smith apples – peeled, cored and sliced
- ¼ cup white sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- In a 9 inch deep-dish pie pan
- combine pecans
- brown sugar and margarine; spread into a single layer. Roll out dough
- and place bottom crust over pecan mixture.
- In a large bowl
- combine apples
- sugar
- flour
- cinnamon and nutmeg. Pour into crust in pan. Top with second crust. Fold edges of crust over
- and flute to seal edges. Make several small slits in the top to allow steam to escape.
- Place pan on foil or cookie sheet during baking to guard against spillage. Bake in preheated oven for 40 to 50 minutes
- or until crust is golden brown and apples are tender.
- Cool pie in pan for 5 minutes. Place serving plate over pie
- and flip to invert
- being careful not to come in contact with molten sugar. If some of the nuts stick to the pan
- remove them with a knife
- and place on pie. Allow to cool for 1 hour.
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 2 hrs 20 mins
Servings: 8