| PECAN BRICKLE APPLE PIE |
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Makes One 9- or 9-1/2 inch Deep-Dish Pie 8 Servings Crust 9-inch Classic CRISCO Double Crust Filling 1/4 cup , melted butter or margarine 1/2 cup loosely packed light brown sugar, divided 1 cup chopped pecans, divided 3/4 cup almond brickle chips, divided 6 cups sliced, peeled Granny Smith, Jonathan or Rome Beauty apples (about 2 pounds or 6 medium apples) 1/2 cup granulated sugar 2 tablespoons all-purpose flour 1 tablespoon fresh juice lemon 3/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon salt 1/8 teaspoon ground ginger 3 tablespoons butter or margarine, cut into pieces Glaze Milk Granulated sugar For crust, prepare (see Classic Crisco Pie Crust recipe). Roll and press bottom crust into 9- or 9-1/2-inch deep-dish pie plate, reserving pastry scraps. Do not bake. Heat oven to 425ºF. For filling, pour melted butter into unbaked pie crust. Sprinkle with 1/4 cup brown sugar, 1/3 cup chopped nuts and 1/4 cup brickle chips. Place apples in large bowl. Combine 1/2 cup granulated sugar, remaining 1/4 cup brown sugar, flour, lemon juice, cinnamon, nutmeg, salt and ginger in small bowl. Sprinkle over apples. Toss to coat. Spoon one-third of apple mixture over brickle chips. Sprinkle with 1/3 cup nuts and 1/4 cup brickle chips. Cover with one-third of apple mixture. Sprinkle with remaining 1/3 cup nuts and remaining 1/4 cup brickle chips. Cover with remaining apple mixture. Dot with butter. Moisten pastry edge with water. Roll top crust same as bottom. Cut apple and leaf shapes into top crust. Remove and place on baking sheet. Bake shapes at 425ºF for 8 minutes or until golden brown. Lift top crust onto filled pie. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. For glaze, brush top crust with milk. Sprinkle with granulated sugar. Place pie in oven. REDUCE OVEN TEMPERATURE TO 350ºF. Bake 1 hour 30 minutes or until apples are tender and crust is golden brown. Place separately baked apple and leaf cutouts into areas from which they were cut. Cool to room temperature before serving. |
