hogan
Past Mississippi Chapter Leader (Founding)
1 recipe Pastry for Single Crust Pie
1/2 cup sugar
3 Tbsp. all-purpose flour
1 tsp. ground cinnamon
1/8 tsp. salt
6 cups thinly sliced, peeled cooking apples (granny smith)
1 recipe Crumb Topping
1/2 cup chopped pecans
1/4 cup cramel ice-cream topping
crumb topping- stir together 1 cup packed brown sugar, 1/2 cup flour 1/2 cup quik oats; cut in 1/2 cup butter.
Prepare Pastry for Single-Crust Pie. On a lightly floured surface, roll out dough to a 12-inch circle. Transfer pastry to a 9 inch plate being careful not to stretch pastry. Trim; crimp edge as desired.
In a large mixing bowl stir together sugar, flour, cinnamon, and salt. Add apple slices and gently toss till coated.
Transfer apple misture to the pastry-lined pie plate. Sprinkle Crumb Topping over apple mixture.
To prevent overbrowning, cover edge of pie with foil. Bake in a 375 degree oven for 25 minutes. Remove foil. Bake for 25 to 30 minutes more or until top is golden. Remove from oven.
Sprinkle pie with pecans, then drizzle with caramel topping. Cool on a wire rack. Makes 8 servings.
1/2 cup sugar
3 Tbsp. all-purpose flour
1 tsp. ground cinnamon
1/8 tsp. salt
6 cups thinly sliced, peeled cooking apples (granny smith)
1 recipe Crumb Topping
1/2 cup chopped pecans
1/4 cup cramel ice-cream topping
crumb topping- stir together 1 cup packed brown sugar, 1/2 cup flour 1/2 cup quik oats; cut in 1/2 cup butter.
Prepare Pastry for Single-Crust Pie. On a lightly floured surface, roll out dough to a 12-inch circle. Transfer pastry to a 9 inch plate being careful not to stretch pastry. Trim; crimp edge as desired.
In a large mixing bowl stir together sugar, flour, cinnamon, and salt. Add apple slices and gently toss till coated.
Transfer apple misture to the pastry-lined pie plate. Sprinkle Crumb Topping over apple mixture.
To prevent overbrowning, cover edge of pie with foil. Bake in a 375 degree oven for 25 minutes. Remove foil. Bake for 25 to 30 minutes more or until top is golden. Remove from oven.
Sprinkle pie with pecans, then drizzle with caramel topping. Cool on a wire rack. Makes 8 servings.