Ingredients: |
Ingredients: CRUST:
Use 10" pie plate
1 1/2 cups all purpose flour
2/3 cup pecans, ground
1 tbsp slat
2/3 shortening
4-5 tbsp milk
CREAM CHEESE LAYER:
6oz cream cheese, softened
1/3 cup sugar
1 egg
FILLING:
1 cup sugar
1/4 cup all purpose flour
1/2 tsp nutmeg
1 tsp cinnamon
1/16 tsp salt
2/3 cup pecans, chopped
6 cups apples, pared and sliced
2 tbsp butter
CRUNCHY PECAN GLAZE:
1/2 cup brown sugar
2/3 cup pecans, whole
4 tbsp light cream
|
Directions: |
Directions:Preheat oven to 425 degrees F. For crust, combine flour, pecans and salt in mixing bowl. Cut in shortening with pastry blender or 2 knives until mixture is uniform. Sprinkle with milk, 1 tbsp at a time. Toss lightly with fork. When all milk has been added, work dough into firm ball. Divide dough into two parts.
One lightly floured surface, roll bottom crust into circle one inch larger than inverted 10 inch pie plate. Gently lift dough into plate. Trim edge even with plate.
For cream cheese layer, beat together cream cheese, sugar, and egg in mixing bowl. Spoon mixture into unbaked pie shell. Refrigerate while preparing filling.
For filling, combine sugar, flour, nutmeg, cinnamon, salt and pecans in mixing bowl. Stir in apple slices and mix well until all slices are coated. Gently spoon onto cream cheese layer in unbaked pie shell. Dot with butter.
Roll top crust into 12 inch circle. Place over filling and trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust; flute edge. Bake in 425 degree F. over for 40 to 50 minutes. For crunchy pecan glaze, combine brown sugar, pecans and light cream in small saucepan. Cook over high heat for approximately 10 minutes or until mixture reaches soft ball stage. Drizzle glaze over hot pie and cool at room temperature for approximately one hour before serving. |
This recipe for The Pride of Texas Pie is from