Ingredients
- 2 pie crusts
- 750 gr pecans (chopped)
- 400 gr granny smith apple (peeled)
- 150 gr sugar
- 110 gr brown sugar
- 55 gr butter
- 32 gr flour
- 28 gr butter
- 3 gr cinnamon
- 1 gr salt
Prepare bottom crust in plate. Heat oven to 425. Combine filling ingredients and pour into pie shell. Dot with the 2 T butter. Place top crust over all and seal and flute edge. Bake 35-45 minutes or till golden. Cover edges with foil to prevent overbrowning. Remove from oven and set aside, leaving oven on. Remove foil if used. Blend all topping ingredients and warm on stovetop in a small saucepan. Pour over pie. Place on cookie sheet and bake an additional 3-4 minutes or till top bubbles. Cool 2 hours before service.
