Nancy,this is the recipe except,I used can apples for pies(lazy me) 1 cup chopped pecans $ 1/2 cup firmly packed light brown sugar 1/3 cup butter, melted $ 1 (15-oz.) package refrigerated piecrusts, divided $ 4 medium-size Granny Smith apples, peeled and cut into 1-inch chunks (about 1 3/4 lb.) 2 large Jonagold apples, peeled and cut into 1-inch chunks (about 1 1/4 lb.) $ 1/4 cup granulated sugar $ 2 tablespoons all-purpose flour $ 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Preparation 1. Preheat oven to 375°. Stir together first 3 ingredients, and spread onto bottom of a 9-inch pie plate. Fit 1 piecrust over pecan mixture in pie plate, allowing excess crust to hang over sides. 2. Stir together Granny Smith apples and next 5 ingredients. Spoon mixture into crust, packing tightly and mounding in center. Place remaining piecrust over filling; press both crusts together, fold edges under, and crimp. Place pie on an aluminum foil-lined pie pan. Cut 4 to 5 slits in top of pie for steam to escape. 3. Bake at 375° on lower oven rack 1 hour to 1 hour and 5 minutes or until juices are thick and bubbly, crust is golden brown, and apples are tender when pierced with a long wooden pick through slits in crust. Shield pie with aluminum foil after 50 minutes, if necessary, to prevent excessive browning. Cool on wire rack 10 minutes. Place a serving plate over top of pie; invert pie onto serving plate. Remove pie plate, and replace any remaining pecans in pie plate on top of pie. Let cool completely (about 1 hour). Laura Salter, Wichita Falls, Texas, Southern Living
Posted on: Thu, 14 Nov 2013 04:11:13 +0000
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