Ingredients

4 cups granny smith apples, peeled and sliced
2 tbs flour
1 tsp cinnamon
1/4 tsp nutmeg
1 cup chopped pecans
1-1/2 tbs lemon juice
1/3 cup packed brown sugar
1 tbs corn syrup
1 tbs melted butter
2 unbaked pie crusts

Instructions

Mix brown sugar, corn syrup, and butter in bottom of pie pan. Spread evenly and sprinkle with 1/3 cup chopped pecans. Cover with one pie crust and press into bottom with edges over hanging pie pan just a little. Sprinkle sliced apples with lemon juice. Spread half of apples into pie crust. Mix flour, cinnamon, and nutmeg. Sprinkle apples in pie shell with half of mixture. Spread 1/3 cup chopped pecans. Repeat layers of apples, mixture and pecans. Lay top crust over the filling and tuck edges under bottom crust. Cut slits in top crust. Bake on 425 for 50-55 minutes. If top crust begins to get too dark, cover edges with foil. Remove from oven and let cool for 5 minites. Flip the pie over onto a serving platter. If any glaze remains in pie pan, scrape out and spread onto pie.

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