This recipe originally appeared in the September 2018 issue of St. Croix Valley Magazine.
Years ago in a bible study for moms, I remember one of my favorite portions of the morning included learning cooking, parenting and homemaking tips from other, more experienced mothers. Many shared recipes during this time and I’ve still got my sugar smudged copy of this terrific pie recipe. I hope your family is as blessed by it as ours has been.
- PIllsbury Refrigerated Pie Crust
- 2 Tbsp. Butter
- 6 cups apples, peeled & sliced
- 3/4 cup sugar
- 1/4 cup flour
- 1 tsp. cinnamon
- 1/4 tsp. salt
Sauce (on top):
- 1/4 cup butter
- 1/2 cup brown sugar, packed
- 2 Tbsp. half & half or whipping cream
- 1/2 cup pecans, chopped (to be added after cooking the first part)
Prepare pie crust as directed on the package. Mix apples, sugar, flour, cinnamon and salt. Spoon apple mixture into bottom of pastry crust. Dot with 2 tbsp of butter. Top with second crust and flute. Cut slits in top of pie. Bake at 350 for 50-55 minutes or until lightly brown.
About 5 minutes before pie is done, put butter, brown sugar and half & half or cream in a small saucepan. Heat slowly to boiling. Remove from heat. Stir in pecans. Place pie on a cookie sheet. Spread sauce over pie and bake 5 more minutes or until bubbly. Cool 1 hour before serving.