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INGREDIENTS
Crust:
½ cup packed brown sugar
2 tablespoons butter, melted
2 tablespoons corn syrup
1/2 cup pecan halves
2 refrigerated pie crusts, softened according to box
Filling:
2/3 cup granulated sugar
2 tablespoons flour
1/2 teaspoon ground cinnamon
4 Granny Smith apples, washed, cored and thinly sliced
METHOD
• Pre-heat oven to 425 degrees. Grease 9-inch pie pan with cooking spray.
• In small bowl, mix brown sugar, melted butter, and corn syrup. Spread in bottom of pie pan. Top with pecan halves.
• Unroll one pie crust and lay gently over pecans.
• In small bowl, mix sugar, flour, and cinnamon.
• Arrange half of apple slices on top of crust. Sprinkle with half of sugar mixture. Repeat.
• Top with second crust and pinch edges to seal.
• Cut slits in top of pie.
• Place pie pan on cookie sheet in middle rack of oven.
• Bake pie 8 minutes. Reduce oven temperature to 350 degrees. Bake additional 35 to 45 minutes.
• Remove pie from oven and immediately run knife around edge of pie.
• Turn pie pan upside down on serving plate and lift off pie pan.
• Serve immediately or chilled.
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