Ingredients
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GLAZE & PASTRY 1/4 cup packed brown sugar 1 tablespoon butter -- melted 1 tablespoon corn syrup 1/3 cup pecan halves -- chopped 1 package refrigerated pie crusts FILLING 1/2 cup packed brown sugar 3 tablespoons all-purpose flour 3/4 teaspoon ground cinnamon 1 dash ground nutmeg 4 large Granny Smith apple 1 tablespoon lemon juice
Procedure
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Preheat oven to 425F. For glaze, combine brown sugar, butter and corn syrup in
Stoneware 9" Pie Plate; spread evenly onto bottom. Chop pecans using Food
Chopper; sprinkle over sugar mixture. Top with 1 pastry crust; set aside. For
filling, combine brown sugar, flour, cinnamon and nutmeg in 1-Qt Batter Bowl;
mix well. Peel, core and slice apples using Apple Peeler/Corer/Slicer; cut
slices crosswise in half. Place apple slices in Classic 2-Qt Batter Bowl;
sprinkle with lemon juice. Layer half the apples in pastry-lined Pie Plate;
sprinkle with half the brown sugar mixture. Repeat layers. Place remaining
crust over filling. Fold edge of top crust under edge of bottom crust; flute
edge. Cut several slits in top crust. Bake 50-60 minutes or until golden
brown. Let stand 5 minutes. Loosen edge of pie from Pie Plate; carefully
invert pie onto heat-resistant serving plate. Scrape any remaining caramel
topping from Pie Plate onto pie. Cool at least 1 hour before serving. Yield:
8 servings.
