Ingredients
Pastry for double-crust pie (9 inches)6 cups thinly sliced peeled tart apples1/3 cup light corn syrup1/4 cup sugar2 tablespoons butter1 tablespoon cornstarch1 teaspoon ground cinnamon1/4 teaspoon saltTOPPING:1/4 cup finely chopped walnuts1/4 cup packed brown sugar3 tablespoons dark corn syrup2 tablespoons butter
Preparation
Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Arrange apples in crust; set aside.
In a small saucepan, combine the corn syrup, sugar, butter, cornstarch, cinnamon and salt. Cook and stir over low heat until butter is melted and sugar is dissolved. Pour over apples.
Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges; cut slits in top.
Bake at 425° for 15 minutes. Reduce heat to 325°. Bake for 40-50 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.
Meanwhile, in a small saucepan, combine the topping ingredients. Cook and stir over low heat until butter is melted and sugar is dissolved.
Place pie on a baking sheet. Pour topping over top crust. Bake for 3-4 minutes or until bubbly. Cool on a wire rack.
