1/4 c Softened Butter or Margarine
1/2 c Pecan Halves
2/3 c Firmly Packed Brown Sugar
Pastry for 2-Crust Pie 6 c Sliced Tar Apples*
2 tb Lemon Juice
1 tb Flour
1/2 c Sugar
1/2 ts Cinnamon
1/2 ts Nutmeg
1/4 ts Salt
*INGREDIENT LIST SHOULD READ: 6 cups sliced tart apples (about 2 1/2 lbs.).Spread softened butter evenly on bottom and dises of 9″ pie pan. Press pecan halves, rounded side down, into butter. Pat brown sugar evenly over pecans. Roll out enough pastry for 1 crust; place in pie pan over siguar; trim, leaving 1/2″ overhang. Combine remaining ingredients; pour into pie pan, keeping top level. Top with remaining pastry; trim even with bottom crust; fold edges together, flush with rim; flute. Prick top of pie with fork. Bake in hot oven, 450 degrees, 10 mins.; reduce heat to moderate, 350 degrees; bake 30-45 minutes or longer, or until apples are tender. Remove from oven. When syrup in pan stops bubbling, place serving plate over pie; invert. Carefully remove pie pan. SERVE HOT.I have not made this recipe yet. It sounds great for Thanksgiving. It came from one of the Rochester newspapers. Marilyn Sultar —–