1/2 c Pecan or walnut halves
1/3 c Brown sugar, packed
1 c Granulated sugar
2 tb All-purpose flour
1/2 ts Cinnamon
1/8 ts Salt
2 ts Lemon juice
5 c Apples, peeled, cored sliced
Pastry for 1 crust pie
My note: this recipe worked with a deep dish pie plate and one piece of
foil. Used 8 cup measure to mix pastry, then measure apples, then poured
sugar mixture over the apples.
Line a 9 inch pie plate with a wide circle of foil. Take 2 pieces of 12
inch foil about 2 feet long. Make a drugstore fold lengthwise resulting in
1 large square. Press into pie plate. Spray or grease heavily on bottom and
sides up to top edge of pie plate.
Place pecans or walnut halves round side down on bottom of foil in pie
plate. Sprinkle with brown sugar.
Combine sugar, flour, cinnamon, salt and lemon juice in large bowl. Stir
well. Stir apples and dry mixture together and spread over nuts in pie
plate.
Roll pastry and place over top. Fold edges under and flute. (This makes a
rim to hold the juice when pie is turned upside down.) Turn up foil all
around. Trim foil leaving 4″ high. (This may be more important if you have
a regular pie plate to keep filling from running over.)
Cut slits in pastry. Bake in 350 F oven about 55 minutes until apples are
cooked. Cover with large plate and invert so pie is upside down. Remove
foil carefully. Serve warm.
Yields
6 Servings