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Gold Rush Pie
I swore that this would be my last year doing competitive pie baking. Anyway, for my third consecutive year, I took home the second place ribbon with my Gold Rush Pie. It's an apple pie with pecan excitement. Great for the fall, Thanksgiving, or any cold day.
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Here's What You'll Need:
Filling:
4 - 6 Golden apples peeled and cut
½ cup sugar
¼ cup brown sugar
2 tablespoons flour
½ teaspoon cinnamon
½ cup crushed pecans
Pie Crust:
2 cups flour
1 stick melted margarine
8 to 10 tablespoons cold water
1 tsp cinnamon
Topping:
1 cup crushed pecans
1 stick melted margarine
½ cup brown sugar
Preheat oven to 375°F
Prepare crust: Mix cinnamon into flour. Add melted margarine. Add 8 - 10 tablespoons of water until a nice dough texture is formed. Separate the dough in half for your top and bottom crust. Roll out bottom dough to fit inside of pie dish. Cover the remaining dough for the top for later.
Prepare filling: Mix apples, sugar, brown sugar, flour, cinnamon and crushed pecans and place inside of crust.
Prepare for oven: Take remaining dough and roll out. Cut into strips 1” wide. Arrange a lattice weaving strips to cover the pie. Cover with foil and bake for 50 minutes at 375º. Meanwhile, prepare topping. Mix 1 stick of melted margarine with pecans and brown sugar. It should be a thick paste. After 50 minutes, take pie out and spread topping over pie. Place in oven for another 10 minutes uncovered. Remove and let cool. Eat and enjoy!
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