Ingredients
- 15 pkg refrigerated pie crusts
- 1 filling
- 1/4 pecan (halves)
- 400 gr apples (sliced peeled)
- 130 gr sugar
- 55 gr firmly packed brown sugar
- 22 gr corn syrup
- 16 gr flour
- 14 gr mar
- 3 gr flour
- 1 gr cinnamon
In 9 in. pie pan, combine brown sugar, marg. and corn syrup; spread evenly over bottom of pan. Arrange pecans over mixture in pan. Prepare pie crust according to package directions for two crust pie; place bottom crust over mixture in pan. Heat oven to 220ºC . In small bowl, combine sugar, 2 T. flour and cinnamon; mix well. Arrange half of apple slices in pie crust-lined pan; sprinkle with half of sugar mixture. Repeat with remaining apple slices and sugar mixture. Top with second crust; seal and flute. Cut slits in several places. Bake at 220ºC . for 8 min. or until apples are tender and crust is golden brown.(Place pan on foil or cookie sheet during baking to catch ay spillage.) Loosen edge of pie; carefully invert onto serving place. Serve warm or cold with whipped cream. PILLSBURY ----
