Crunchy Pecan Topped Apple Pie

By Carolanne

2014 Wisconsin State Fair Winning Recipes
APPLE PIE DIVISION
Crunchy Pecan Topped Apple Pie
Sheila Bethia - 1st Place

Ingredients

• Filling:
• 7 apples, peeled and sliced thinly
• 1/2 c sugar
• 1 tsp cinnamon
• 1/4 tsp freshly ground nutmeg
• 2 dashes salt
• 2 Tbs flour
• Juice from 1/2 lemon
• Topping:
• 1 c chopped pecans
• 1/2 c packed brown sugar
• 1 tsp cinnamon
• 1/2 c flour
• 3 dashes salt
• 3 Tbs. butter
• Pie Crust:
• 1 c flour
• 1/2 tsp salt
• 1 1/2 tsp sugar
• 6 Tbs Butter-Flavored Crisco
• 3 About 3 Tbs cold water

Details

Adapted from waga.org

Preparation

Step 1

Filling:
Mix together in a bowl.

Topping:
Mix all, except the 3 Tbs of butter together.

Pie Crust:
Blend dry ingredients. Cut in Crisco until it looks like course corn meal. Add water, 1 tablespoon at a time. Mix with fork until it comes together. Shape in patty. Cover with saran wrap. Chill 2 hours. Roll out between 2 floured saran wrap or wax paper sheets to 1/8" thick. Place carefully into pie pan.
To assemble, pour filling into prepared pie crust. Sprinkle topping over filling. Tap down slightly with fingers so it looks even. Then dot 3 remaining tablespoons of butter all over filling. Bake in a preheated 425º oven for about 12 minutes. Then turn down oven to 400º and continue baking until golden and bubbly for about 30-40 minutes.