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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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You can make this pie without the nuts if you prefer, and it is still very delicious. It's great with a scoop of vanilla ice cream. Ingredients:
1-3/4 cups king arthur unbleached all-purpose flour |
1 teaspoon sugar |
1/2 teaspoon salt |
1 cup cold butter, cubed |
1 teaspoon cider vinegar |
4 to 6 tablespoons cold water |
filling: |
6 cups thinly sliced peeled tart apples |
1 tablespoon ginger ale |
1 teaspoon lemon juice |
1 teaspoon vanilla extract |
3/4 cup sugar |
1/4 cup king arthur unbleached all-purpose flour |
3 teaspoons ground cinnamon |
1/4 teaspoon ground nutmeg |
2 tablespoons butter |
topping: |
1/4 cup butter, cubed |
1/2 cup packed brown sugar |
2/3 cup pecan halves |
2 tablespoons heavy whipping cream |
1/2 teaspoon vanilla extract |
Directions:
1. In a large bowl, combine the flour, sugar and salt; cut in butter until crumbly. Sprinkle with vinegar. Gradually add water, tossing with a fork until dough forms a ball.
2. Divide dough in half so that one portion is slightly larger than the other. Roll out larger portion to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge.
3. In a large bowl, toss apples with the ginger ale, lemon juice and vanilla. Combine the sugar, flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Spoon into crust; dot with butter.
4. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry.
5. Bake at 400° for 55-65 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary.
6. Meanwhile, in a small saucepan over medium heat, melt butter. Stir in brown sugar; cook and stir until mixture comes to a boil and sugar is dissolved. Stir in pecans; cook 1 minute longer. Remove from the heat; stir in cream and vanilla. Immediately pour over pie. Bake 3-5 minutes longer or until topping is bubbly. Cool on a wire rack. Yield: 8 servings.
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