1 package refrigerated piecrusts — (15-ounce)
6 Granny Smith apples — peeled, cored, and
— sliced 1 teaspoon grated lemon rind
1/3 cup plus 3 tablespoons light corn syrup — divided
1/4 cup plus 1 tablespoon butter — melted and divided
3 tablespoons sugar
1/4 cup all-purpose flour — divided
1 teaspoon apple pie spice
1/2 cup firmly packed light brown sugar
1/3 cup chopped pecans or walnuts
Fit 1 piecrust into a 9-inch 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 (9-inch) pie.
Posted To Fabfood January 1999~Busted With 2.0 by <melizajane@aol.com>