1 pk (15-ounce) refrigerated
-piecrusts or OR homemade
-basic pastry shell
6 Granny smith apples; peeled,
-cored, and sliced
1 ts Grated lemon rind
1/3 c Plus 3 tablespoons light
-corn syrup; divided
1/4 c Plus 1 tablespoon butter;
-melted and divided
3 tb Sugar
1/4 c All-purpose flour; divided
1 ts Apple pie spice
1/2 c Firmly packed light brown
1/3 c Chopped pecans or walnuts
Fit 1 piecrust into a 9-inch pieplate according to package directions.
Arrange apple slices in piecrust, and sprinkle with lemon rind. Set aside.
Combine1/3 cup corn syrup, 2 tablespoons butter, 3 tablespoons sugar, 2
tablespoons flour, and apple pie spice. Pour over apple slices.
Combine remaining 3 tablespoons corn syrup, remaining 3 tablespoons butter,
remaining 2 tablespoons flour, brown sugar, and pecans. Spoon 1/3 cup
mixture over apple slices.
Unfold remaining piecrust. Cut 2 to 3 desired shapes from center, using a
cookie cutter. Reserve cutouts. Place piecrust over filling; fold edges
under, and crimp. Brush cutouts with water, and attach to top of pie. Place
on a baking sheet.
Bake at 425? for 25 minutes; remove from oven, and dollop with remaining
brown sugar mixture. Reduce heat to 350?, and bake 10 more minutes. Cool
completely. Makes 1 (9-inch) pie.
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #1039 by Suzy Wert