Ingredients Jump to Instructions ↓

  1. 1 cup of chopped pecans

  2. 1/2 cup of firmly packed brown sugar

  3. 1/3 cup of butter or margarine, melt ed

  4. 1 package of piecrusts for a two -crust pie

  5. 6 cups of peeled, sliced, apples

  6. 1/4 cup of sugar

  7. 2 tablespoons of flour

  8. 1/2 teaspoon of cinnamon

  9. 1/8 teaspoon of nutmeg

  10. 375 degrees. In a 9 -inch pie pan, combine pecans, brown sugar, and butter;

  11. spread evenly over bottom of the pan. Prepare the piecrusts according to package directions

  12. for a two -crust pie, pla ce the bottom of crust over pecan mixture in pie pan. In a large bowl,

  13. combine the apples, sugar, flour, cinnamon, and nutmeg and mix lightly. Spoon into the piecrust

  14. lined pan. Top with the second cru st, flute the edges, and cut slits in several places. Bake for 40

  15. 50 minutes or until crust is golden brown and apples are te nder. Cool pie upright in pan for minutes. Place serving plate over pie and quickly turn upside down. Carefully remove the pan

  16. Some nuts may remain in pan; replace on pie with knife. Cool at least 1 hour before serving.


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