1/4 c Butter or margarine, melted 1/4 c Flour
1 c Packed brown sugar 1 ts Cinnamon
1 c Chopped pecans (or almonds) 1/2 ts Nutmeg
2 lb Tart green apples 1 Egg, beaten
Peeled, and thinly sliced Pastry for two crust 9 inch
1/4 c Bourbon — Pie *
OR Apple juice
*Recipe did not specify deep dish or regular pie pan.
Line 9 inch pie pan with half of the pastry, crimping edges. Pour
melted butter over pastry, then sprinkle with 1/2 cup of the brown
sugar and 3/4 cup of the pecans. Set aside.
In large bowl, combine apples and bourbon (or apple juice)
Combine flour the remaining 1/2 cup sugar and the spices; add to
apples tossing to coat. Arrange over pecan layer.
Roll out remaining pastry; cut into strips and arrange over filling
to form a lattice crust. Brush with beaten egg.
Finely chop or grind remaining 1/4 cup of pecans; sprinkle over crust.
Bake at 425 for 10 minutes; reduce heat to 350 and continue baking
about 50 minutes, until apples are tender and filling is bubbly. Cool
slightly before cutting.
VIP-VII
Yields
1 pie