Adrians Boutique

Jenny Oeltjen
Hutchinson, Ks.

1 c. chopped pecans
1/3 c. melted margarine
1/3 c. firmly packed brown sugar
1/4 c. sugar
1/2 tsp. cinnamon
2 T. flour
1/8 tsp. nutmeg
6 c. thinly sliced-peeled apples
2 prepared pie crusts

Heat oven to 375°. IN a 9″ deep dish pie pan, combine pecans & brown sugar/ Pour melted margarine evenly over pecan mixture, place bottom crust over this mixture in the pan. In a large bowl combine apples & remaining ingredients, mix lightly. Spoon this mixture into the crust lined pan. Top with the remaining pie crust. Seal the edges of the crust together, & cut slits in the top crust. Bake 40-50 minutes or until apples are tender & crust is golden brown. Cover edges of the crusts the first 20 minutes to keep it from turning too brown. Cool upright for 5 minutes. Place serving plate over the pie and invert. Replace any nuts remaining in the pan & cool for 1 hour. This is a fantastic recipe to use with fresh from the orchard apples, topped with creamy whipped cream & some hot cider on the side.