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6 Tbsp. (3/4 stick) butter, melted and divided 1/2 c. packed light brown sugar 1/2 c. chopped pecans 1 (15 oz.) pkg. folded refrigerator pie crusts 1 c. granulated sugar 1/3 c. all-purpose flour 3/4 tsp. ground cinnamon 5 large Granny Smith or other firm apples, peeled, cored and cut into 1/2-inch wedges Preheat the oven to 375 degrees. Coat a deep-dish pie plate with nonstick cooking spray and line it with waxed paper. Coat the waxed paper with cooking spray. In a small bowl, combine 4 tablespoons of butter, the brown sugar and pecans. Mix well and spread evenly over the bottom of the pie plate. Unfold 1 pie crust and place it in the pie plate, pressing crust firmly against the nut mixture and the sides of the plate; set side. In a large bowl, combine granulated sugar, flour, cinnamon and the remaining 2 tablespoons butter; mix well. Add the apples and toss gently to coat. Spoon into the pie crust. Unfold the second pie crust and place over the apple mixture. Trim. Pinch the edges together to seal and flute, if desired. Using a knife, cut four 1-inch slits in the crust. Bake for 1 to 1 1/4 hours or until the crust is golden. Carefully loosen the waxed paper around the rim and invert the pie into a serving plate while still hot. Remove the waxed paper and allot it to cool slightly, then cut into wedges and serve warm. Allow to cool completely before serving. Preparation Tip: Position a cookie sheet on the bottom oven rack to catch any juices that may leak from the pie during baking. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |