Fern W. Giddens | Fayette EC
Fern Giddens’ recipe came from experimenting with streusel. “I had seen when you make things like cinnamon rolls, you put the stuff on the bottom,” she says. “Why don’t we turn it around and do it the other way? And that’s what we did.”
1/4 cup brown sugar, firmly packed
2 tablespoons butter or margarine, melted
3/4 cup coarsely chopped Texas pecans
2 rolls refrigerated pastry dough
2 pounds tart apples, cored, peeled and thinly sliced (yields about 5 cups)
2/3 cup sugar, or more to taste
2-3 tablespoons flour
2 tablespoons lemon juice
1 teaspoon cinnamon
- Preheat oven to 400 degrees. In a 9-inch pie dish, combine brown sugar and butter or margarine and spread over the bottom. Sprinkle pecans evenly over sugar mixture. Roll each roll of pastry dough into a 12-inch circle. Carefully line prepared pie dish with 1 pastry circle. Do not press into nut mixture. Trim dough even with the edge of the pie dish.
- Combine apple slices, sugar, flour, lemon juice and cinnamon, and place mixture in pie dish. Cover with remaining pastry circle and prick with fork. Trim top crust even with the edge of the pie dish and seal crust edges with water. Roll edges toward center of pie so that crust edge does not touch rim of pie dish.
- Place a foil-lined baking sheet on bottom oven rack to catch drippings. Bake on center rack 40-45 minutes or until golden brown.
- Let stand 2 minutes. Carefully run knife tip around edge of dish to loosen pie. Invert onto serving plate. Serve warm with ice cream, if desired.
Servings: 12. Serving size: 1 slice. Per serving: 524 calories, 5.57 g protein, 35.39 g fat, 46.47 g carbohydrates, 4.43 g dietary fiber, 134 mg sodium, 22.29 g sugars, 5 mg cholesterol