6 Tablespoons butter, melted & divided
1/2 cup packed light brown sugar
1/2 cup chopped pecans
2 refrigerated pie crusts
1 cup granulated sugar
1/3 cup all-purpose flour
3/4 teaspoon cinnamon
1/4 teaspoon apple pie spice
5 large Granny Smith apples, peeled, cored & cut into 1/2" slices
1. Coat a deep-dish pie plate with nonstick cooking spray and line it with parchment paper. Coat the paper with cooking spray also.
2. In a small bowl combine 4 Tablespoons of melted butter, brown sugar and pecans. Mix well and spread evenly over the bottom of the pie plate, on top of the parchment. Place one of the crusts in the pie plate, pressing it firmly against the nut mixture and up the sides of the plate. Set aside.
3. In a large bowl, combine granulated sugar, flour, cinnamon and the remaining 2 Tablespoons of melted butter. Mix well. Add the apples in and toss gently to coat. Spoon into the pie crust.
4. Place the second crust over the apple mixture. Trim and fold the edges together to seal and cut some slits in the top of the crust for venting. Depending on the size of your pie plate and your refrigerated crusts, this may take a little tweaking here and there.
5. Bake 1 to 1-1/4 hours or until crust is golden brown at 375°.
6. Let the pie cool for 5 minutes and then place a plate that is larger than the pie on top of it and flip it over. Remove the pie plate and gently lift the paper. Allow to cool.
Presented by Shona House, Faith Baked Cakes