5 Apples, preferably Braeburn
3 T brown sugar
2 T sugar
1 T All Purpose flour
¼ cup chopped pecans
½ tsp. Cinnamon
¼ tsp. Nutmeg
¼ tsp. Salt
1 Pillsbury refrigerated pie crust
1 egg beaten (egg wash)
Preheat your oven to 375 degrees.
Slice off the tops of 4 apples.
Hollow out the middle of your apples, being sure to not make the walls too thin. You can use a spoon, but we prefer a melon baller.
Slice the apple that was scooped out into bite size pieces and place in a mixing bowl.
Peel and slice the remaining whole apple into bite size pieces to add to your bowl.
Add the brown sugar, sugar, flour, chopped pecans, cinnamon, and salt to the bowl. Mix well.
Fill the hollowed out apples with the mixture evenly.
Roll out your pie crust and cut into ¼ inch thick strips.
Weave the strips into a lattice pattern on top of each apple, using the egg wash to help stick the crust to the apple.
Brush any remaining egg wash on the tops of the crust and place the apples into a baking dish.
Add about one inch of water to the bottom of the baking dish and cover with tinfoil.
Bake for 20 minutes.
Remove the foil and bake for a remaining 20 minutes, or until the crust is brown and the filling beings to bubble.
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If you're still in the mood for pie, check out a cookbook favorite--Southern Pies!