September 13, 2004
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Pecan Apple Pie
Pastry for double=crust pie (9inches)
1 cup sugar
1/3 cup all-purpose flour
2 teaspoon ground cinnamon
1/4 teaspoon salt
12 cups thinly sliced peeled tart apples (about 10 apples)
TOPPING:
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup cold butter or margarine
1/2 to 1 cup chopped pecans
1/2 cup caramel ice cream topping
Line 2 9 -inch plates with pastry. Trim and flute edges; set aside. In a large bowl, combine sugar, flour, cinnamon and salt; add apples and toss to coat. Pour into pastry shells. For the topping, combine brown sugar, flour and oats; cut in butter until crumbly. Sprinkle over apples. Cover edges loosely with foil. Bake at 375 degrees for 25 minutes. Remove foil; bake 25-30 minutes longer or until filling is bubbly. Sprinkle with pecans; drizzle with caramel topping. Cool on wire rack.
Yield: 2 pies ( 6-8 servings each)
Oct/Nov 2000 Taste of Home
