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Ingredients
- 1/4 c. melted butter
- 1/2 c. brown sugar
- 1 c. walnuts, minced
- 4 c. sliced apples
- 1 c. white sugar
- 2 Tbsp. flour
- 1 tsp cinnamon
- 1/4 tsp nutmeg dash salt
- 2 x purchased pastry shells**, rolled out Preheat oven to 375 F.
Directions
- Pour melted butter into the bottom of 9" pie dish.
- Mash brown sugar unto butter. Add in nuts, scattered over surface.
- Roll out one pie shell so it is large sufficient to extend over the edge of the pie dish at least 1". Fit into pie dish and be careful not to poke holes in it with the nuts.
- In bowl, combine apples, sugar, flour, spices and salt.
- Pour apple mix out into pie dish, on top of the crust. Spread out proportionately.
- Place a second crust on top of the apples. Seal the two crusts together well, crimping the edges tightly. Stand the crimped edge up right. Carefully make a valley indent all the way around the outside edge of the piecrust, just inside the crimped edge. By doing this you will help prevent any juices which bubble up from running over. Poke a few holes in the crust-don't cut slits.
- Bake pie for 55-60 min. Cover edge of crust if it is browning too much.
- Remove from oven and allow to stand for 2 min.
- Wearing oven mitts, place a serving plate on top of pie and holding it tightly onto the pie, turn over to turn pie out, upside down, onto the plate.
- This is best served hot, with a topping of whipped cream or possibly ice cream.
- *The Dinner Horn closed at least 10 years ago. The owner did this pie on television.**Purchased pie shells are less fragile than home made.
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