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| 1 | Double pastry crust; 9 or 10-inch, prepared and rolled |
| 6 mittel | Granny Smith apples; peeled and sliced, (up to 8) |
| 2 Esslöffel | cornstarch |
| 2 Teelöffel | cinnamon |
| 1/2 Teelöffel | salt |
| 6 Esslöffel | sugar |
| 6 Esslöffel | butter melted |
| 2/3 Tasse | corn syrup light |
| 1 Teelöffel | vanilla |
| 1 Esslöffel | lemon juice |
| 3/4 Tasse | brown sugar |
| 3 Esslöffel | flour |
| 6 Esslöffel | corn syrup light |
| 4 Esslöffel | butter softened |
| 1/4 Tasse | Walnut halves |
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Calling All Cooks Show #CA1A07
Recipe courtesy Kendra Malloy
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.
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