I like to use a lattice top crust because the red apples show through the crust and make a beautiful presentation. At Christmas I sprinkle green decorating sugar on the lattice crust (any other time plain sugar).
- 4-5 cups granny smith apples, peeled, cored and sliced no thinner than 1/4-inch
- 1 cup sugar
- 9 oz package Cinnamon Imperials (red hots)
- 1/4 teaspoon almond extract
- 2 tablespoon butter
- 1/2 cup water
- 2 teaspoons tapioca
- 1 cup flour
- 1/2 cup roasted pecans
- 1/2 teaspoon salt
- 1 1/2 sticks butter, cold and cut into squares
- 1/2 teaspoon sugar
- 1/4 teaspoon freshly ground nutmeg
- 3-4 tablespoons ice cold water
Preheat oven to 350 degrees F.
Filling: Place apples, red hots, sugar and water in large saucepan. Bring apple mixture to a boil until red hots and sugar are dissolved (apples should not be completely cooked). Take off heat. Add almond extract and tapioca to mixture. Let cool till room temperature.
Crust: Using food processor, pulse flour, pecans, salt, butter and sugar together. When you can't see large butter chunks, add water one tablespoon at a time. When dough forms, wrap in plastic wrap and place in refrigerator for 1/2 hour to 1 hour. Roll out on lightly floured board. Place bottom crust in buttered pie pan. Spoon room temperature apple mixture into bottom pie crust. Roll out remaining crust.
Bake for 45 minutes.
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