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Add a photoServings: 8
Ingredients
- 2 1/2 c. Flour, sifted
- 1/2 c. Sugar
- 2 x Large eggs
- 1 tsp Baking pwdr
- 2 tsp Vanilla extract
- 1 c. Butter
- 2 c. Apples, thinly sliced
- 1/2 c. Brown sugar
- 1/4 c. Dark molasses
- 3 Tbsp. Brandy (cognac)
- 3 x Large eggs
- 1 c. Pecans, minced
- 1/4 c. Butter
- 1/4 c. Light corn syrup
- 2 Tbsp. Lemon juice
- 1/4 tsp Nutmeg
Directions
- Crust: Sift four & baking pwdr together. Make a well in center and in it put the sugar, vanilla and Large eggs. Fold in some of the flour from the sides to create a paste.
- Cut the butter into small pcs and put around the top of the paste.
- Cover with the rest of the flour and knead all ingredients till the dough is smooth.
- Divide the dough into two balls and chill, covered till dough is cold and hard sufficient to handle.
- Roll out as usual and line the bottom of a 10-inch pie plate. Filling: Cream the butter and sugar till smooth. Add in the Large eggs, one at a time. Stir in the molasses, corn syrup, brandy and lemon juice. Add in the apples and pecans and mix thoroughly.*Pour into a pastry lined 10-inch pie plate.
- Sprinkle with nutmeg over all. Top with a lattice crust and bake at 350 till crust is golden and filling is bubbly - about 35-45 min.
- Serve hot, topped with vanilla ice crea or possibly whipped cream.*You can cover the bottom with grated cheese, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 8 servings | |
| Calories 684 | |
| Calories from Fat 329 | 48% |
| Total Fat 37.63g | 47% |
| Saturated Fat 19.82g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 207mg | 69% |
| Sodium 420mg | 18% |
| Potassium 330mg | 9% |
| Total Carbs 77.45g | 21% |
| Dietary Fiber 2.4g | 8% |
| Sugars 38.32g | 26% |
| Protein 8.98g | 14% |
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