Recipe - Apple-Praline Pie

1 pack (15ounce) refrigerated
piecrusts or OR homemade
basic pastry shell
6 Granny smith apples; peeled,
cored, and cut or sliced up
1 teaspoon Grated lemon rind
1/3 cup Plus 3 tablespoons light
corn syrup; divided
One fourth cup Plus 1 tablespoon butter;
melted and divided
3 tablespoon Sugar
One fourth cup Allpurpose flour; divided
1 teaspoon Apple pie spice
One half cup Firmly packed light brown
sugar
1/3 cup Chopped pecans or walnuts

Fit 1 piecrust into a 9inch pieplate according to package directions.
Arrange apple slices in piecrust, and sprinkle with lemon rind. Set aside.

Combine1/3 cup corn syrup, 2 tablespoons butter, 3 tablespoons sugar, 2
tablespoons flour, and apple pie spice. Pour over apple slices.

Combine remaining 3 tablespoons corn syrup, remaining 3 tablespoons butter,
remaining 2 tablespoons flour, brown sugar, and pecans. Spoon 1/3 cup
mixture over apple slices.

Unfold remaining piecrust. Cut 2 to 3 desired shapes from center, using a
cookie cutter. Reserve cutouts. Place piecrust over filling; fold edges
under, and crimp. Brush cutouts with water, and attach to top of pie. Place
on a baking sheet.

Bake at 425° for 25 minutes; remove from oven, and dollop with remaining
brown sugar mixture. Reduce heat to 350°, and bake 10 more minutes. Cool
completely. Makes 1 (9inch) pie.

Recipe by: Southern Living

Posted to MCRecipe Digest V1 #1039 by Suzy Wert SuzyWert@aol.com on Jan
23, 1998