Monday, November 25, 2013

Now That's a Pie

My mom says, "I found a recipe for a Candy Apple Pie. Doesn't that sound good?"

I say, "Um, yeah!"

Then she bakes it for us. Twice.

Then we have friends coming over and I bake it.

I'd say it's a keeper. I didn't even get a picture before I cut into, which is a shame because it was a really pretty pie.

Candy Apple Pie
(Maybe from Lancaster Farming? Maybe from a decade ago?)

6 c. thinly sliced, peeled baking apples (that's about 4 large ones; don't be afraid to fill it up!)
2 Tbsp. lime juice (optional...I left it out)
3/4 c. sugar
1/4 c. all purpose flour
1/2 tsp. salt
Pastry for double-crust pie (9")
2 Tbsp. butter

1/4 c. butter
1/2 c. packed brown sugar
2 Tbsp. heavy cream
1/2 c. chopped pecans

In a large bowl, toss apples with lime juice (if using). Combing dry ingredients; add to the apples and toss lightly. Place bottom pastry in a 9" pie plate; fill with apple mixture. Dot with butter. Cover with top crust. Flute edges high; cut steam vents. Bake at 400˚ for 40-45 minutes.

Meanwhile, for topping, melt butter in a small saucepan. Stir in brown sugar and cream. Bring to boil, stirring constantly. Remove from heat and stir in pecans. Pour over top crust. Return to the oven for 3 to 4 minutes or until bubbly. Serve warm Yields 8 servings.

So if you were looking for an idea for a Thanksgiving dessert, this one would fit the bill. And don't be afraid to whip up the rest of your container of heavy cream with a little vanilla and powdered sugar and put some of that on top of the pie too. Just an idea...

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