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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 1 |
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this sounded good and I am looking forward to trying it when cooking apples come in season....to make Gluten Free use a GF pie crust and use either cornstarch or tapioca instead of the flour to thicken the pie.this recipe is from the Brookings South Coast Inn Brookings, Oregon Ingredients:
6 cups thinly sliced, peeled apples |
3/4 cup sugar |
1/4 cup flour |
1 teaspoon cinnamon |
1/4 teaspoon salt |
2 tablespoons margarine or butter |
topping |
1/2 cup margarine or butter |
1/2 cup firmly packed dark brown sugar |
2 tablespoons half & half |
1/2 cup chopped pecans |
Directions:
1. Prepare your favorite pie crust for a two-crust pie. Place one crust in 9-inch pie pan. (I prefer a heavy ceramic pan). Heat oven to 350 degrees. In small bowl, combine sugar, flour, cinnamon, and salt. Place sliced apples in large bowl. Add filing mixture and toss lightly until all the apples are covered. Spoon apple mixture into pastry-lined pan. Dot with margarine. Top with second crust and flute the edges. Cut slits in several places to allow steam to escape.
2. Bake at 350 degrees for 50 to 55 minutes or until apples are tender and crust is lightly browned. Remove from oven.
3. In small saucepan, melt margarine; stir in brown sugar and half & half. Heat slowly until boiling. Remove from heat; stir in pecans. Spread over top of pie. Place on cookie sheet. Return to oven; bake 5 to 10 minutes longer (until topping bubbles). Cool at least 1 hour before serving.
4. Serve warm with vanilla ice cream.
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