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Caramel Pecan Apple Pie


1/4 cup Butter or margarine, melted
1 cup Packed brown sugar
1 cup Chopped pecans (or almonds)
2 pounds Tart green apples Peeled, and thinly sliced
1/4 cup Bourbon OR Apple juice
1/4 cup Flour
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1 Egg, beaten
Pastry for two crust 9 inch Pie

Line 9 inch pie pan with half of the pastry, crimping edges. Pour melted butter over pastry, then sprinkle with 1/2 cup of the brown sugar and 3/4 cup of the pecans. Set aside. In large bowl, combine apples and bourbon (or apple juice) Combine flour the remaining 1/2 cup sugar and the spices; add to apples tossing to coat. Arrange over pecan layer. Roll out remaining pastry; cut into strips and arrange over filling to form a lattice crust. Brush with beaten egg. Finely chop or grind remaining 1/4 cup of pecans; sprinkle over crust. Bake at 425 for 10 minutes; reduce heat to 350 and continue baking about 50 minutes, until apples are tender and filling is bubbly. Cool slightly before cutting.




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