You Are Not Logged In


New Layout Unveiled
As you can see has undergone a major design change. Email us and let us know what you think.

Coming Soon
We are going to be introducing the abiltiy for readers to become members, you will be able to add new recipes, keep favorites and add comments.






Added by : on 0000-00-00

Enjoyment Rating : 0% ( Votes )
Very Good   Good   OK  Bad   Very Bad


9 or 10-inch double pastry crust, prepared and rolled
6 to 8 medium Granny Smith apples, peeled and sliced
2 tablespoons cornstarch
2 teaspoons cinnamon
1/2 teaspoon salt
6 tablespoons sugar
6 tablespoons melted butter
2/3 cup light corn syrup
1 teaspoon vanilla
1 tablespoon lemon juice

3/4 cup brown sugar
3 tablespoons flour
6 tablespoons light corn syrup
4 tablespoons softened butter
1/4 cup walnut halves


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.


We will maintain the site to the best of our ability ensuring that the recipes are added have value to other memebrs

We retain the right to change or delete recipes, forum comments or anything else we deem needs changing.