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Ingredientes
- 3 c. flour
- 2 Tbsp. sugar
- 1 tsp salt
- 1 c. cool butter cut small pcs
- 1/4 c. ice water
- 1 Tbsp. lemon juice
- 6 x Granny Smith apples peeled, cored, and sliced
- 1/4 c. flour
- 1 1/4 c. sugar
- 1 Tbsp. cinnamon
- 1 Tbsp. butter cut 4 pcs
- 1 c. sugar
- 2 Tbsp. light corn syrup
- 1/2 c. whipping cream
- 2 Tbsp. cool butter diced
- 1 c. pecan halves
Direcciones
- For the Pie Crust: Grease a 9-inch pie pan and set aside.
- Combine the flour, sugar and salt in a mixing bowl. Cut in the butter. Work the dough with your fingers or possibly a pastry cutter to create coarse crumbs. Add in the ice water and mix lightly till a stiff dough is formed. Shape the dough into a disk, cover and chill till chilled, about 45 min.
- Divide the dough in half. Roll out one half and place it over the pie pan, allowing the edges to hang over slightly from the rim. Roll out the other half, the top crust, and place it on wax paper. Chill till ready to use.
- For the Filling: Heat the oven to 325 degrees.
- Combine the lemon juice, apples, flour, sugar and cinnamon in a bowl. Mound the filling over the bottom crust. Dot with the butter. Top with the rolled top crust. Trim the edges and fold under and crimp. Cut a few slashes in the top crust for ventilation. Place the pie on a baking sheet and bake till the crust is golden, 1 hour, 15 min to 1 hour, 30 min.
- For the Caramel Topping: Combine the sugar and corn syrup in a saucepan. Stir constantly over high heat till the mix dissolves and turns a rich caramel color, 8 to 10 min. Remove the pan from the heat and slowly stir in the whipping cream and butter till smooth.
- Pour the Caramel Topping over the crust and cover with the pecans. Line the baking sheet with foil, return the pie to the sheet and bake till the nuts are toasted, another 10 min.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 297g | |
| Recipe makes 8 servings | |
| Calories 810 | |
| Calories from Fat 310 | 38% |
| Total Fat 35.56g | 44% |
| Saturated Fat 19.57g | 78% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 494mg | 21% |
| Potassium 234mg | 7% |
| Total Carbs 121.42g | 32% |
| Dietary Fiber 5.5g | 18% |
| Sugars 74.08g | 49% |
| Protein 6.65g | 11% |
