This is a copycat recipe for Ruby Tuesday Apple Pie from the Top Secret Insider's Edition recipe book. It has always been a tradition for Sharon's Mom to bake a pie every Thanksgiving so last time, we had this apple pie. It tasted good as always. I would try to make one someday. Though I am not really a fan of apple pies but I want to try it. My favorite is pecan pie but I still eat other pie flavors. Enjoy this recipe!
1 (9−inch) frozen deep−dish apple pie (double crust or
1 stick Butter
1 Cup Light Brown Sugar
3 1/2 tsp. Cinnamon
1/4 tsp. Allspice
1/4 tsp. Ground Clove
1 1/2 tsp. Lemon Juice
3/4 Cup flour
1/2 Cup sugar
10 Tbsp. frozen butter
1 1/3 Cups chopped walnuts
Ice cream (optional)
Let pie thaw at room temperature for 30 to 45 minutes.
Preheat oven to 350 degrees. In a small saucepan, melt the stick of
butter over medium heat. Add 1/2 cup brown sugar, 1 1/2 teaspoons cinnamon,
allspice, cloves and lemon juice. Stir until well blended and sugar is
melted, about 3 minutes. Make an X in the center of the top crust of the
pie and fold back the crust.
Pour the butter mixture evenly into the pie and then replace the crust.
Leave 4 vent holes, sealing the rest of the pastry.
Bake for 30 minutes.
Remove from the oven and set aside. Reduce heat to 325 degrees.
Grate frozen butter into a medium−sized bowl. Toss the grated butter with
flour, remaining sugars, remaining cinnamon and walnuts.
Carefully wrap an aluminum foil band around the edge of the pie,
creating a lip to hold topping. Sprinkle topping evenly over pie.
Bake for 30 to 40 minutes. Let rest for 10 minutes then
serve with ice cream, if desired.