Description
Nothing beats fresh apples in the fall and this apple pie recipe is a step above! Apples baked in a pie crust and topped with candied pecans!
Ingredients
- ⅓ cups Butter, Melted
- ½ cups Pecan Halves
- ½ cups Brown Sugar
- 1 whole Plain Pastry For Double Crust 9-inch Pie (You Can Also Use Store-bought)
- 6 whole Apples, Peeled, Cored And Sliced
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Flour
- ½ cups Sugar
- ½ teaspoons Cinnamon
- ½ teaspoons Nutmeg
- ½ teaspoons Ginger
- FOR THE PASTRY:
- 1-½ cup All-purpose Flour
- ½ cups Butter
- ¼ cups Ice Water
Preparation
Heat oven to 375ºF.
Spread butter evenly on bottom of 9-inch pie plate. Arrange nuts, rounded side down, into butter on bottom of plate. Spread brown sugar evenly over the nuts.
Roll out pastry for bottom crust and place in pie plate over the nuts and brown sugar.
Sprinkle apples with lemon juice. Combine with flour, sugar and spices. Pour into pie plate and arrange evenly to keep the top level.
Roll out remaining pastry and place over. Crimp edges to seal. Prick top with fork and bake at 375ºF for 40–45 minutes.
Remove from oven and let cool 5 minutes on wire rack. Using a sharp paring knife, gently loosen the crust around the sides of the plate. Place serving plate on top of pie and quickly turn it over. Remove pie plate.
For the pastry:
With fork or pastry blender, combine flour and butter. Add ice water, mix together and roll out on floured surface.
