RECIPE: MAGGIE'S PECAN APPLE PIE

  AUSTINITE TINA SCHULTZ SENDS ALONG THIS RECIPE FOR GRANDMA MATTIE'S PECAN APPLIE PIE, A REALLY MOUTH-WATERING ONE PASSED DOWN FROM HER GRANDMOTHER WHO SAID IT CAME FROM HER MOTHER'S MOTHER. "SO DREAMY, IT WOULD PUT GRANDPA DOWN FOR A NAP EVERY TIME," SHE SAYS. "IT'S FAMOUS IN OUR FAMILY." 

Serves: 12

Ingredients

Crust

1 whole unbaked pie crust

Filling

3 whole Large (4 or 5 small) Granny Smith Apples, peeled, cored and sliced thin

1/2 cup brown sugar

1/2 cup sugar

1 tablespoon all-purpose flour

1 cup heavy cream

2 teaspoons Watkins Vanilla extract

1/8 teaspoon Watkins cinnamon

Topping

7 tablespoons butter

3/4 cups all-purpose flour

1/2 cup brown sugar

1/4 cup pecans (more to taste)

Dash of salt

Directions

  Preheat oven to 375 degrees

  Roll out pie dough and place it in a pie pan. Decorate the edges as desired.

  Add apple slices to a large bowl. In a separate bowl, mix together cream, 1/2 cup brown sugar, 1/2 cup sugar, 1 tablespoon flour, vanilla and cinnamon. Pour over apples. Pour apples into pie shell.

  In the bowl of a food processor (or you can mix by hand) combine butter, flour, sugar, pecans (chop if you're not using a food processor), and salt. Mix until everything comes together in clumps. Pour topping over apples.

  Attach foil to the edges and lay a piece of flat foil loosely over the top of the pie. Place pie pan on top of a rimmed cookie sheet and bake for one hour. At the end, remove foil and allow to finish baking and browning. Can bake for up to 15 or 20 minutes more if necessary.

  Remove from oven when pie is bubbly and golden brown.

  Serve warm with hard sauce, whipped cream, or ice cream.