Glaze:
1 TBS butter
1/2 cup pecan/walnut halves
1/3 cup firmly packed brown sugar
Pastry for 9" two-crust pie
Filling:
6 cups sliced, peeled apples
3/4 cup sugar
2 TBS flour
1/4 tsp salt
2 TBS lemon juice
2 TBS butter
Directions:
Line 9" pie pan with 13" circle of foil; do not trim excess foil. Spread butter over foil in bottom and up sides of pan. Place pecan halves rounded-sides-down in bottom of prepared pan. Sprinkle brown sugar over pecans. Heat oven to 450º. Prepare desired pastry for two-crust pie. Gently ease pastry into prepared pan over pecan-brown sugar mix. In large bowl, combine apples, sugar, flour, salt and lemon juice; mix lightly. Spoon into pastry-lined pan; dot with butter. Top with remaining pastry; fold edge of top pastry under bottom pastry. Seal edges together securely; cut slits in several places. Fold excess foil loosely over edge of pastry to prevent excessive browning. Bake at 450º for 10 minutes. Reduce oven temperature to 375º. Continue baking for 30-40 minutes or until apples are tender and crust is golden brown. (Place pan on foil or cookie sheet during baking to guard against spillage). Cool pie upright in pan for 5 minutes; invert onto serving plate. Cool at least 1 hour before serving. Serve warm.
Source: Carlene Decker
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