Makes:
8 servings
Total Time:
1 hr 15 min
Submitted by:
Category:
Desserts
Sub Category: Pies
what you need
- 9 or 10-inch double pastry crust, prepared and rolled
- 6 to 8 medium-sized Granny Smith apples, peeled and sliced
- SAUCE
- 2 Tbsp. cornstarch
- 2 tsp. cinnamon
- 1/2 tsp. salt
- 6 Tbsp. sugar
- 6 Tbsp. melted butter
- 2/3 cup light corn syrup
- 1 tsp. vanilla
- 1 Tbsp. lemon juice
- TOPPING
- 3/4 cup brown sugar
- 3 Tbsp. flour
- 6 Tbsp. light corn syrup
- 4 Tbsp. softened butter
- 1/2 cup walnut or pecan halves
make it
Preheat oven to 475 degrees F. Place bottom crust in a large, deep-dish pie pan. Fill bottom crust with sliced apples.
Combine ingredients under SAUCE and pour evenly over apples. Combine ingredients for TOPPING mixture. Put about 1/2 the cup of the topping mixture over the apples and sauce mixture. Cover with top crust. Make several slits for steam.
Bake for 45 minutes or until apples are tender and juice is bubbling. Remove from oven. Spread the rest of the topping mixture over the warm pie, but be careful not to break the pie crust. Return to oven for 10 minutes or until sauce is bubbly. Remove from oven.
Notes
Make sure you do not overcook or the nuts will burn.
Let cool before completely cutting.
May want to add a scoop of delicious vanilla ice cream or French Vanilla Cool Whip to your slice of pie.
