Prep Time 30m
Cook Time 60m
Ready Time 120m
Yield 8 servings

  • Double Crust Classic Crisco® Pie Crust
  • 7 cups sliced, peeled baking apples, (about 2 1/2 pounds or 7 medium)
  • 3/4 cup Hungry Jack® Original Syrup
  • 2 tablespoons cornstarch
  • 1/2 cup chopped pecans
  • 3 tablespoons Hungry Jack® Original Syrup
  • 1 teaspoon butter
Preparation Directions
  • Step 1Prepare recipe for double crust pie, using a 9-inch pie plate. Roll out dough for bottom crust and place in pie plate according to recipe directions.
  • Step 2Roll remaining dough; cut into 1/2 to 3/4-inch strips for lattice top. Chill strips.
  • Step 3Heat oven to 375°F.
  • Step 4Place apple slices in large microwave-safe bowl. Cover with waxed paper. Microwave on HIGH (100% power) 2 minutes. Stir. Repeat 2 times or until apples start to soften. Combine 3/4 cup syrup and cornstarch in microwave-safe measuring cup. Stir. Microwave on HIGH 2 minutes. Stir. Repeat until mixture starts to thicken. Pour over cooked apples. Cool.
  • Step 5Combine nuts, 2 tablespoons syrup and butter in small microwave-safe bowl. Microwave on HIGH 1 minute. Stir. Microwave on MEDIUM (50% power) 1 minute. Stir to break up. Cool. Spoon into unbaked pie crust. Top with nut mixture. Moisten edge with water.
  • Step 6Weave strips of dough over filling to form lattice crust, extending ends of strips beyond edge of bottom crust. Trim ends of strips even with outer edge of bottom crust. Lift edge of bottom crust; fold over ends of strips. Crimp edge.
  • Step 7Bake 50 minutes or until filling in center is bubbly and crust is golden brown. Remove from oven. Brush with remaining 1 tablespoon syrup as a glaze. Return to oven 5 minutes. Cool until barely warm or to room temperature before serving.
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