———————————–CRUST———————————– 2 1/2 c Flour, sifted
1/2 c Sugar
2 Eggs
1 ts Baking powder
2 ts Vanilla extract
1 c Butter
———————————-FILLING———————————- 2 c Apples, thinly sliced
1/2 c Brown sugar
1/4 c Dark molasses
3 tb Brandy (cognac)
3 Eggs
1 c Pecans, chopped
1/4 c Butter
1/4 c Light corn syrup
2 tb Lemon juice
1/4 ts Nutmeg
Crust: Sift four & baking powder together. Make a well in center and in it put the sugar, vanilla and eggs. Mix in some of the flour from the sides to form a paste. Cut the butter into small pieces and put around the top of the paste. Cover with the rest of the flour and knead all ingredients until the dough is smooth. Divide the dough into two balls and refrigerate, covered until dough is cool and firm enough to handle. Roll out as usual and line the bottom of a 10-inch pie plate. Filling: Cream the butter and sugar until smooth. Add the eggs, one at a time. Stir in the molasses, corn syrup, brandy and lemon juice. Add the apples and pecans and mix thoroughly. *Pour into a pastry lined 10-inch pie plate. Sprinkle with nutmeg over all. Top with a lattice crust and bake at 350 until crust is golden brown and filling is bubbly – about 35-45 minutes. Serve warm, topped with vanilla ice crea or whipped cream. *You can cover the bottom with grated cheese, if desired. —–