4 Granny Smith apples, cored and sliced
3/4 cup chopped pecans
4 tablespoons butter
4 tablespoons brown sugar
1 tablespoon flour
2 recipes piecrust (or use the pre-made fold-out kind from the dairy case at the grocery)
Heat the butter in a large, heavy-bottomed skillet (preferably copper) and saute the apples until they just begin to soften. Toss in the pecans and saute for about 5 more minutes. Sprinkle the sugar over all of it and stir to coat well. Remove from heat and sprinkle in the flour.
Roll out the first piecrust and carefully place it in the bottom of a pie pan. Pour the apple-pecan mixture in, spreading it evenly. Then roll out the second piecrust and place it on top. Use a paring knife to make decorative gashes that will allow the steam to be released as the pie bakes. Bake it for 45-50 minutes in a 375-degree oven. In the last 5 minutes of baking, brush the top crust with milk or egg white to give it a nice golden-brown finish.
