Levee-High Apple Pie

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KMOV.com

Posted on August 19, 2009 at 4:02 PM

Updated Sunday, Nov 1 at 12:11 PM

Levee-High Apple Pie, Named after the Great Flood of '93 Recipe Courtesy of Blue Owl 2 deep-dish, pie crust unbaked 12 cups of peeled and thinly sliced Golden Delicious apples (approx. 16-18 large apples) 1 cup sugar 1/4 cup flour 2 tsp. cinnamon dash of salt 1 TBS. butter 1 TBS. sugar 1/4 cup milk Combined apples, sugar, flour, cinnamon, and salt. Mound apples by hand or use a small, deep mixing bowl for a mold. Invert filling bowl into deep dish pie curst. Dot apples with butter. Cover mounded apples with top crust, moisten, seal and flute edges tightly. Brush top crust with a small amount of milk and sugar mixed together. Prick crust to allow steam to escape. Bake at 350 for 1 hour or until crust is golden brown. Carmel Pecan Topping 1 1/2 cups melted carmel-(21oz) 1/2 cup chopped pecan pieces 2 TBS. evaporated milk Melt carmels completely in microwave. Add evaporated milk and stir until smooth consistency. add chopped pecans and stir. Spread over pie starting at base and working up.

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