- 1 9-inch pie shell; unbaked
- 1 9-inch pastry crust; unbaked
- ¼ cup brown sugar; firmly packed
- 2 tablespoons unsalted butter; melted
- ½ cup pecan pieces
- 4 cups pared and sliced apples
- 3 tablespoons all-purpose flour
- 2 tablespoons lemon juice
- 1 teaspoon ground cinnamon
- Ice Cream or Whipped Cream
- Preheat oven to 400ºF.
- In 9-inch pie shell, combine brown sugar, margarine and pecans.
- Carefully place one crust on top of sugar/nut mixture; trim even with edge of pie pan.
- Combine remaining ingredients and put into pie crust.
- Cover with remaining pie crust; trim even with edge of pie pan. Fold crust edge inward toward center of pie; seal edges with water. Prick top of crust to vent; place on foil-covered baking sheet.
- Bake in a preheated oven for 40 to 45 minutes or until golden brown. Let stand 2 minutes.
- Carefully run knife tip around plate to loosen pie. Invert onto serving platter.
- Serve warm with ice cream of whipped cream.
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