- 1 cup pecan halves
- 4 tablespoons butter, melted
- 1/2 cup firmly packed light brown sugar
- 1 (15-oz.) package refrigerated piecrusts
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1 1/2 pounds peeled and sliced Granny Smith or Rome apples (about 3 medium)
- 1 cup golden raisins
- 2 tablespoons butter, cut into pieces
How to Make It
Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring after 5 minutes. Let cool 30 minutes. Increase oven temperature to 375°.
Stir together melted butter and brown sugar. Stir in pecans, and spread mixture on bottom of a lightly greased 9-inch pie plate. Unroll 1 pie crust, and fit into pie plate over top of pecan mixture.
Combine granulated sugar and next 3 ingredients in a large bowl. Add apples and raisins, and toss to coat.
Spoon apple mixture into prepared crust. Dot butter pieces over apple mixture.
Unroll remaining piecrust; place over filling. Fold edges under, and crimp; cut slits in top for steam to escape. Place pie on a baking sheet.
Bake at 375° for 50 to 55 minutes, shielding edges with foil during last 30 minutes, if necessary. Cool on a wire rack 5 minutes. Invert pie onto a plate, and let cool 1 hour.
Sprinkling 1 to 2 tsp. lemon juice over cut apples will help prevent browning.