6 Tablespoons butter, melted & divided
1/2 cup packed light brown sugar
1/2 cup chopped pecans
2 refrigerated pie crusts
1 cup granulated sugar
1/3 cup all purpose flour
3/4 teaspoon cinnamon
1/4 teaspoon apple pie spice (I added this, it was not in the original recipe)
5 large Granny Smith apples, peeled, cored & cut into 1/2" slices
Coat a deep-dish pie plate with nonstick cooking spray and line it with
parchment paper. Coat the paper with cooking spray also. Now, I used
a deep-dish pie plate, the Emile Henry brand from Williams-Sonoma and
it is a little deep for refrigerated dough (there is not a lot of
hangover for sealing the two crusts together). I think a regular pie
plate would be fine.
In a small bowl combine 4 Tablespoons of
melted butter, brown sugar and pecans. Mix well and spread evenly over
the bottom of the pie plate, on top of the parchment. Place one of the
crusts in the pie plate, pressing it firmly against the nut mixture and
up the sides of the plate. Set aside.
In a large bowl, combine
granulated sugar, flour, cinnamon and the remaining 2 Tablespoons of
melted butter. Mix well. Add the apples in and toss gently to coat.
Spoon into the pie crust.
Place the second crust over the apple
mixture. Trim and fold the edges together to seal and cut some slits
in the top of the crust for venting. Because my pie dish is so deep I
sealed the edges the best I could. I really couldn't fold and seal but
it didn't matter at all.
Bake 1 to 1-1/4 hours or until crust
is golden brown in a 375 degree oven. (Mine took 1-1/4 hours in the
bottom third of my oven.) Make sure to place a cookie sheet on the
bottom oven rack to catch any drips from the pie.
Let the pie
cool for 5 minutes and then place a plate that is larger than the pie
on top of it and flip it over. Use oven gloves as it will still be
hot. Remove the pie plate and gently lift the paper. Allow to cool.
Serve warm or at room temperature.
--Recipe from Mr. Food.com