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Pie offers double dose of pecans

I found this delicious pie recipe by Stephanie Tittle Stover in “Seviers Old and New Family Favorites,” a collection of recipes by Seviers United Methodist Church, Jonesborough.

APPLE PECAN PIE
One 9-inch pie crust, unbaked
1/4 cup chopped pecans, optional
6 cups apples, peeled and sliced
1 cup sugar
2 teaspoons flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Sprinkle pecans in bottom of pie crust. Combine apples, sugar, flour, cinnamon and nutmeg. Pour into pie crust and spread pecan topping on top of apple mixture. Bake at 425 degrees for 40 – 45 minutes.

TOPPING:
1/4 cup butter, softened
1/2 cup brown sugar
1/3 cup flour
1/2 teaspoon cinnamon
1/4 cup pecans chopped
Mix butter, brown sugar, flour and cinnamon until completely blended. Stir in pecans. Add to top of pie.

Until next week, here’s some Food for thought: Blessed is the man that endureth temptation: for when he is tried, he shall receive the crown of life, which the Lord hath promised to them that love him. James 1:12