1/4 cup water
6 cups tart apples, peeled, cored and thinly sliced
Pastry of double-crust pie
1/4 cup butter or margarine, melted
1/2 cup brown sugar
1/2 cup chopped pecans
1/8 tsp. ground ginger
1 Tbs. lemon juice
1/2 cup sugar
1/4 cup brown sugar
2 Tbs. flour
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. salt
In a large saucepan, bring the water to a boil.
Add sliced apples; reduce heat. Simmer, covered, for 5 minutes or until apples are tender. Remove from heat; cool. Meanwhile, prepare and roll out pastry for double-crust pie. Line a 9" pie plate with half of the pastry.
In a small mixing bowl, combine butter or margarine, 1/2 cup
brown sugar and pecans; set aside. In another small mixing bowl, combine the lemon juice, sugar, 1/4 cup brown sugar, flour, cinnamon, nutmeg, salt and ginger; set aside.
To assemble, press pecan mixture into the bottom of the pastry-lined pie plate; transfer apples to pie plate and sprinkle flour-cinnamon mixture over top. Trim pastry to
edge of pie plate. Cut slits in remaining pastry; place on filling and seal.
Crimp edge as desired. To prevent over browning, cover edge of pie with foil. Bake on a baking sheet at 375 for 25 minutes; remove foil. Bake for 25-30 minutes more or until top is golden.
Cool on a wire rack.
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