Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 cup cold butter, cubed
- 1 teaspoon cider vinegar
- 4 -6 tablespoons cold water
- Filling:
- 6 cups thinly sliced peeled tart apples
- 1 tablespoon ginger ale
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 3/4 cup sugar
- 1/4 cup all-purpose flour
- 3 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons butter
- Topping:
- 1/4 cup butter, cubed
- 1/2 cup packed brown sugar
- 2/3 cup pecan halves
- 2 tablespoons heavy whipping cream
- 1/2 teaspoon vanilla extract
Directions
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In a large bowl, combine the flour, sugar, and salt; cut in the butter until crumbly.
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Sprinkle with vinegar; gradually add water, tossing with a fork until dough forms a ball.
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Divide dough in half sot that one portion is slightly larger than the other.
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Roll out the larger portion to fit a 9-inch pie plate.
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Transfer the pastry to pie plate; trim pastry even with edge.
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In a large bowl, toss apples with the ginger ale, lemon juice, and vanilla.
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Combine the sugar, flour, cinnamon, and nutmeg; add to apple mixture and toss to coat.
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Spoon into crust; dot with butter.
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Roll out remaining pastry to fit top of pie.
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Place over filling; trim, seal, and flute edges.
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Cut slits in pastry.
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Bake in preheated 400° oven for 55-65 minutes or until the crust is golden brown and filling is bubbly.
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Cover edges with foil during the last 30 minutes to prevent over browning.
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Meanwhile, in a small saucepan over medium heat, melt butter.
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Stir in brown sugar; cook and stir until mixture comes to a boil and sugar is dissolved.
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Stir in pecans; cook 1 minute longer.
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Remove from the heat; stir in cream and vanilla.
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Immediately pour over pie; bake 3-5 minutes longer or until topping is bubbling.
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Cool on a wire rack.