Recipe: Apple Pecan Pie (with streusel topping, using steamed apple slices, 1980's)

APPLE PECAN PIE

1 unbaked 9-inch pie shell
FOR THE FILLING:
6 cups apples, peeled and sliced
1 or 2 tablespoons water
1/2 cup light brown sugar
1/4 cup white granulated sugar
1/2 teaspoon salt
2 tablespoons flour
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 tablespoon lemon juice
1 tablespoon butter

FOR THE TOPPING:
1/4 cup light brown sugar
1/4 cup flour
2 tablespoons butter
1/2 cup pecans, chopped

Preheat oven to 425 degrees F.

TO MAKE THE FILLING:
Steam the apple slices in 1 or 2 tablespoons water in a covered saucepan for 5 minutes. Remove from heat and add the 1/2 cup brown sugar, 1/4 cup white sugar, salt, 2 tablespoons flour, nutmeg, cinnamon, lemon juice and 1 tablespoon butter. Mix well and turn into unbaked pie shell.

TO MAKE THE TOPPING:
Combine the 1/4 cup brown sugar, 1/4 cup flour and 2 tablespoons butter. Sprinkle on top of pie. Sprinkle nuts over topping.

Cover top of pie with foil and bake at 425 degrees F for 15 minutes, then reduce oven heat to 375 degrees F. Remove foil and bake for 30 to 40 minutes longer.

Mrs. William A Woods, Spring Hill FL, Lawrence County Fair (Bedford IL)

Makes 1 (9-inch) pie
Source: Blue Ribbon Pies by Maria Polushkin Robbins, 1987