FILLING
6 Granny Smith apples; peepled
-and sliced
2/3 c Granulated sugar
Water
2 tb Cornstarch
1 tb Butter
1/2 ts Cinnamon
1 pn Nutmeg
-PASTRY-
1/2 c Butter; softened
1/3 c Firmly packed brown sugar
1 1/4 c All-purpose flour
1/2 c Chopped pecans
TOPPING
1/2 c All-purpose flour
1/4 c Firmly packed brown sugar
1/2 c Chopped pecans
1/2 ts Cinnamon
1/4 ts Ginger
1/8 ts Mace
1/4 c Butter; cut up
This is my favorite apple pie recipe; if you love apples and pecans, you’ll
love it, too. I don’t recall which magazine printed it, but it’s supposed
to be from Robert Dole’s wife, Elizabeth.
Preheat oven to 425 degrees.
For Pastry: In mixing bowl, cream butter and brown sugar. Beat in flour and
pecans. Press dough into a 10 inch pie plate; regrigerate 10 minutes.
For Topping: In medium bowl combine flour, pecans, brown sugar, cinnamon,
ginger and mace. With pastry blender or 2 knives, cut in butter until
Preheat oven to 425 degrees.
For Pastry: In mixing bowl, cream butter and brown sugar. Beat in flour and
pecans. Press dough into a 10 inch pie plate; regrigerate 10 minutes.
For Topping: In medium bowl combine flour, pecans, brown sugar, cinnamon,
ginger and mace. With pastry blender or 2 knives, cut in butter until
mixture resembles coarse crumbs. Set aside.
For Filling: In skillet combine apples, granulated sugar and 1/2 cup water.
Bring to a simmer over medium heat; cover and cook 5 minutes. In small bowl
dissolve cornstarch in 1/4 cup water; stir into apple mixture. Bring to a
boil; cook, stirring occaisionally, 2 minutes. Remove from heat. Stir in
butter, cinnamon and nutmeg. Cool.
Spoon filling into pie shell; sprinkle with topping. Bake 10 minutes.
Reduce heat to 375 degrees and bake 30 minutes more. If topping browns too
quickly, cover loosely with foil. Makes 8 servings.
Scoop on some vanilla ice cream and you’re in heaven! Enjoy!
Yields
1 Servings