Categories: Dessert
Ingredients
- Glaze & Pastry
- 1/4 cup packed brown sugar
- 1 tablespoon butter, melted
- 1 tablespoon light corn syrup
- 1/3 cup pecan halves, coarsely chopped
- 1 package (15 oz) refrigerated pie crust, softened as directed on package
- Filing
- 6 large granny smith apples (about 6 cups slices)
- 1 tablespoon lemon juice
- 3/4 cup packed brown sugar
- 1/3 cup all-purpose flower
- 1 teaspoon cinnamon
- 1 teaspoon lemon zest
Directions
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Preheat oven to 425
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For glaze, combine brown sugar, butter and corn syrup in deep dish pie plate; spread evenly over bottom.
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Chop pecans, sprinkle over sugar mixture. Gently unroll one pie crust; place in pie plate, pressing into bottom and up sides. Set aside.
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For filling, pee, core and slice apples. Combine apples and lemon juice. Toss gently to coat. Add brown sugar, flour, cinnamon and lemon zest, mix gently. Spoon filling into pie plate. Unroll remaining crust and place over filling. Fold edges of top crust under edges of bottom crust; seal and flute edges. Cut slits in top crust to allow steam to escape.
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Gently place pie 2-to-3 inch wide strips of aluminum foil over edge of pie. Bake 30 minutes. Remove foil. Bake and additional 25-30 minutes or until crust is golden brown.
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Remove from oven. Let stand for five minutes. Loosen edge of pie from pie plate; carefully invert pie onto serving plate. Cool one hour before serving.