Nutty Holiday Pie
- 2 cups thinly sliced, peeled Michigan Apples
- 2 tablespoons flour
- 1/2 teaspoon pumpkin pie spice
- 1 unbaked 9-inch pastry crust
- 3 eggs
- 1 cup firmly packed brown sugar
- 3/4 cup light corn syrup
- 1 teaspoon vanilla
- 1 tablespoon margarine, melted
- 1/2 cup whole pecans
- 1/2 cup walnuts
- 1/2 cup slivered almonds
Combine Michigan Apples, flour and spice. Arrange evenly in crust. Set aside.
Beat together eggs, sugar, corn syrup, vanilla and margarine until thoroughly combined. Stir in nuts. Pour mixture over apples.
Bake at 350ºF about 50 minutes or until golden brown and center is almost set. Cool completely before serving. Yield: 8 servings
Variation: Substitute 1 can (20 oz.) Michigan Apple slices, drained for fresh apples. Continue with above method.
Suggested Michigan Apple varieties to use: Empire, Gala, Golden Delicious, Ida Red, Jonagold, Jonathan, McIntosh or Rome.
Per serving, 1/8 pie
26 g Fat
80 mg Cholesterol
8 g Protein
73 g Carbohydrate
163 mg Sodium
2 g Dietary fiber