Nutty Apple Pie Recipe

• 3 tablespoons all-purpose flour
• 1 teaspoon finely grated fresh lemon zest
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground allspice
• 1/8 teaspoon salt
• 2/3 cup plus 1 tablespoon brown sugar
• 10 apples cored, and each cut into 10 wedges
• 3 tablespoon fresh lemon juice
• Purchase dough from store
• 1 large egg, lightly beaten
• 1 lemon
• Honey
• Peacans
• NOTE: for the top pie crust, use a second pre-set pie crust from pillsbury. Take out, roll out thinly and cut inot strips to get the criss cross look.

Put a large baking sheet in middle of oven and preheat oven to 425°F.

Whisk together flour, zest, cinnamon, pecans, honey, allspice, salt, and 2/3 cup brown sugar and gently toss with apples and lemon juice.

Spoon filling into pie pan, then cover with pastry round and trim with kitchen shears, leaving a 1/2-inch overhang. Press edges together, then crimp decoratively. Lightly brush top of pie with egg and sprinkle all over with remaining pecans, honey, and brown sugar.

Apply second layer from second pie dough for crust!

Cut 6 steam vents in top crust with a knife.

Bake pie on hot baking sheet 18-20 minutes. Reduce oven temperature to 375°F and continue to bake until crust is golden and filling is bubbling, about 35 minutes more.

Cool pie to warm or room temperature on a rack, 1 hour and serve with ice cream.