Thursday, November 24, 2011

Double-Crust Butter Pecan Apple Pie

I have had really good results and love all the recipes that I have tried from Baking For All Occassions by Flo Braker.  This pie was no exception.  The crust was tender and flaky, the filling was not overly sweet, the addition of the candied pecans was amazing!  I will most definitely make this pie again!


Double Crusted Butter-Pecan Apple Pie

Yield:  One 9-inch pie, 8 servings

Candied Butter Pecans
1/2 cup granulated sugar
3 T light corn syrup
3 T unsalted butter
1/8 t salt
1 c pecan halves

1 recipe double crust pastry

7 medium (3 pounds) your favorite or assorted cooking apples, peeled, cut in half vertically, cored, cut crosswise into 1/4-inch-thick slices (about 9 cups)
1/2 c granulated sugar
2 T firmly packed brown sugar
1/3 c all-purpose flour
1/8 t salt
2/3 c candied butter pecans
2 oz unsalted butter, melted
1 T fresh lemon juice
1 T honey 

1 to 2 Tablespoons of whole milk
2 T sanding sugar, raw sugar, or granulated sugar

To make the Candied Butter Pecans:  Line a baking sheet with a silicone mat or aluminum foil.  In a 10-inch heavy skillet, combine the sugar, corn syrup, butter, and salt and stir over low heat until the sugar dissolves and the butter melts.  Increase the heat to medium-low.  When the mixture reaches a simmer, add the pecans and cook just until the syrup turns deep amber and large, thick bubbles form.  Stir the pecan occasionally to prevent burning and to coat them.  Pour the nuts out onto the prepared baking sheet and, without delay, separate them, using metal or wooden skewers or fork tines.  Set aside to cool.  The nuts will keep in an airtight container at room temperature for up to 10 days.  You should have about 1 cup.

Before baking: Center a rack in the oven and preheat oven to 425 degrees F.  Have ready a 9-inch glass pie dish.

To line the pie dish: Roll out pastry into a 13-inch circle about 3/16 inch thick, transfer the pastry to pie dish, and trim the edge with scissors to leave a 1-inch overhang.  Set aside at room temperature.

To fill the pie crust:  Put the apple slices in a large bowl.  In a small bowl, mix together the sugars, flour, and salt.  Sprinkle the sugar mixture, candied pecans, butter, lemon juice, and honey over the apples and toss the apples to coat evenly.  Pile the apples into the pie crust, mounding them in the center, and scrape any juices and sugar in the bowl over the filling.

To finish the pie: Roll out the second dish into a 13-inch circled, then top the pie and finish the edges.  Using the tip of a small sharp paring knife, cut a 3-inch circle in the center of the top crust for decoration and to allow the steam to escape during baking.  Brush the crust lightly with milk and the sprinkle it with sanding sugar.

Place the pie on a rimmed baking sheet (to catch drips) and bake for 15 minutes.  Reduce the temperature to 375 degrees F and bake the pie until the apples are tender when pierced with the tip of a knife, the filling starts to bubble, and the crust is golden and bubbly, about 40 minutes longer.  Transfer to a wire rack and let cool for about 1 hour to serve warm, or to room temperature to serve later (During the rest, most of the juices return to the apples and the filling thickens.

Cut the pie into wedges and accompany with vanilla ice cream.  Garnish each serving with a few candied pecans, if desired.

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