2 Pie crust; may be frozen as
1 Apple pie; recipe, your fav
1/2 c Pecans; whole
1/2 c Butter
1/2 c Brown sugar
In this recipe, it is the construction that is important. Get the apples
and spices ready for your favorite 9" pie. Prepare or buy 2 pie crusts. Now
get your pie pan ready. My daughter uses a pyrex pie pan. Butter the pie
pan completely, and well. Don't miss a spot. Use the entire 1/2 cup of
butter and get the sides too. Place the pecans in the bottom of the pie
pan, and sprinkle with the brown sugar. Now, put your bottom pie crust on
top of the pecans. In fact, forget that they are there. Just proceed with
your apple pie, as usual, with one exception. You don't want a bulging pie,
kinda firm and flat. When you have both crusts sealed and fluted, bake at
400 degrees for exactly 50 min. Cool for 5 min. on a rack and turn out on a
serving dish immediately. When you do this, you are flipping it over so
that the pecans are on the top, and the usual top of the pie is on the
bottom.
This recipe is my daughter, Lois's. She says that you must flip it out
after 5 min. or the butter and sugar will harden and you won't get it out.
Let me tell you it is always a hit and people are astounded. The
combination of the sugar, pecans and apple pie are delicious. You should
keep your apple pie filling on the tart side. I hope you enjoy this as much
as we do. 9/29/91
