Pies:

Nutty Apple Pie

Comment on this recipe

Ingredients

2 cups flour
1 teaspoon salt
3/4 cup shortening
1/4 cup water
1 cup finely chopped pecans
2 tablespoons brown sugar
2 tablespoons dark karo syrup
1 egg, beaten
1/2 teaspoon vanilla
1/2 teaspoon fresh lemon juice
1 tablespoon butter, softened
2 unbaked 9-inch pie shells
6 cups Granny Smith apples, peeled, cored and sliced
1 teaspoon fresh lemon juice
1/4 cup brown sugar
1/2 cup sugar
3 tablespoons all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons butter

Instructions

Heat oven to 425 degrees. Sift together flour and salt. Reserve 1/2 cup flour mixture to mix with water. Cut shortening into remaining flour mixture until well blended. Mix 1/2 cup flour with 1/4 cup water to make paste. Add to flour mixture. Stir well and roll out. For filling, combine nuts, brown sugar, syrup, egg, vanilla, lemon juice and butter. Spread evenly over bottom of unbaked pie shell. Place apples in large bowl. Sprinkle with lemon juice. Combine sugar, flour, cinnamon, nutmeg and salt with apples. Toss to coat. Let stand for 5 minutes. Spoon apples over nut filling. Dot with butter. Moisten pastry edge with water. Cover with top crust. Fold top edge under bottom crust. Flute with fingers or fork. Cut slits or design in top crust or prick with fork to release steam while baking. Bake at 425 degrees for 55 minutes. Cover the edge of pie with foil to prevent burning. Cool completely before serving.

Ruth Flynn
Davenport