Return to Franklin Kitchen
Submitted by: Sue Shelnutt, Dayton, OH
9 or 10-inch double pastry crust, prepared and rolled
6 to 8 medium Granny Smith apples, peeled and sliced
2 teaspoons cinnamon
1/2 teaspoon salt
6 tablespoons sugar
6 tablespoons melted butter
2/3 cup light corn syrup
1 teaspoon vanilla
1 tablespoon lemon juice
3/4 cup brown sugar
3 tablespoons flour
6 tablespoons light corn syrup
4 tablespoons softened butter
1/4 cup walnut halves
Preheat oven to 425 degrees.
Place bottom crust in large deep-dish pie pan. Fill bottom crust with sliced apples.
Combine ingredients in sauce mixture and pour evenly over apples.
Combine ingredients for topping mixture.
Put about 1/2 cup of the topping mixture on top of the apples and sauce mixture.
Cover with top crust. Make several slits for steam.
Bake for 45 minutes or until apples are tender and juices are bubbling.
Remove from oven. Spread the rest of the topping mixture over the warm pie, being careful not to break the crust. Return to oven for 10 minutes or until topping is bubbly.
Make sure you don't overcook, or the nuts could burn. Remove from oven and let cool completely before cutting.