Pecan Apple Pie
|Unbaked pie crust||14 Ounce (1 Package, For 2 Crust Pie)|
|For pecan mixture|
|Butter||1⁄3 Cup (5.33 tbs)|
|Light brown sugar||1⁄2 Cup (8 tbs)|
|Light karo syrup||1 Teaspoon|
|Chopped pecans||1 Cup (16 tbs)|
|Butter flavored extract||3⁄4 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||2 Tablespoon|
|Tart apples||8 Medium, sliced to make 7 cups|
Preheat oven to 375°.
Pecan Mixture: Melt butter in pan; blend in vanilla, brown sugar, Karo and pecans.
Spread evenly in bottom of a 9-inch deep pie pan.
Place 1 pie crust over the pecan mixture.
Filling: In a large bowl, combine vanilla, butter extract and sugar.
Blend in flour, cinnamon and nutmeg.
Coat peeled, sliced and cored apples with this mixture.
Arrange apple slices in the pie pan and cover with the second crust.
Flute the edges and cut several vent slits in top crust.
Bake (on a cookie sheet) for 50 to 60 minutes or until the apples are tender and the crust golden.
Remove from oven and immediately place serving platter over pie and invert.
Carefully remove pie pan.