Serves: 8
Total Calories: 245

10-inch double crust pastry (see following)
1/4 cup butter or margarine, softened
1/2 cup brown sugar
2 tablespoons light corn syrup
1/2 cup pecans halves
5 apples large tart, pared, cored and thinly sliced
1 tablespoon lemon juice fresh
1/2 cup sugar
1 tablespoon flour
1/2 teaspoon cinnamon ground
1/2 teaspoon nutmeg ground
1/4 teaspoon cloves ground

Prepare pie dough and refrigerate until ready to use. Grease a 10-inch pie plate liberally with 1 tablespoon butter or margarine. In small saucepan, melt remaining 3 tablespoons butter or margarine add brown sugar and corn syrup stir over heat only until dissolved, 1 to 2 minutes. Pour mixture in bottom of pie plate. Arrange pecan halves on plate in decorative design, rounded side down. Roll out lower crust carefully fit over top of nut-sugar mixture. Trim crust even with outer edge of pie plate. Sprinkle apple slices with lemon juice. In bowl, combine sugar, flour and spices toss with apple slices. Spread apple slices evenly in pie plate, peaking slightly in center. Roll out remaining pastry place over apple mixture. Trim top crust 1/2 inch beyond edge of bottom crust tuck it under edge of lower crust to seal. Flute edges. Cut slits in top crust. Bake in a preheated 400° F oven for 50 minutes. Remove from oven cool 5 minutes. Place serving plate on top of pie, invert plate and carefully remove pie plate. Serve warm with a scoop of vanilla ice cream, if desired.

Nutritional Facts:

Serves: 8
Total Calories: 245
Calories from Fat: 89

More Recipes from the Holiday Cookbook Cookbook:
Caramel-Nut Apple Pie
Quick Mincemeat Turnovers