Adapted from Washington State Apple Commission
Pecans add a little crunch to the classic apple pie filling.
Pastry for one-crust 9-inch pie or 1 ready-to-bake pie shell
6 medium apples, peeled, cored, and thinly sliced
1/3 cup chopped pecans
1/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground mace
Crumb Topping* (recipe follows)
Heat oven to 375 degrees . If using homemade pie pastry , line a 9-inch pie pan with pastry, trimming edges.
In large bowl, combine apples, pecans, sugar, flour, vanilla, cinnamon, ginger, and mace; toss well to blend. Transfer apple mixture to pastry-lined pan.
Prepare Crumb Topping; spread evenly over apple filling. Bake pie 45 minutes or until apples are tender.
Yield: serves 8
In small bowl, combine 1/2 cup all-purpose flour, 1/2 cup packed brown sugar, and 1/4 teaspoon cinnamon. With pastry blender or fork, cut in 1/4 cup (1/2 stick) margarine until mixture is crumbly.