Ingredients
1-3/4 cups all-purpose flour1 teaspoon sugar1/2 teaspoon salt1 cup cold butter, cubed1 teaspoon cider vinegar4 to 6 tablespoons cold waterFILLING:6 cups thinly sliced peeled tart apples1 tablespoon ginger ale1 teaspoon lemon juice1 teaspoon vanilla extract3/4 cup sugar1/4 cup all-purpose flour3 teaspoons ground cinnamon1/4 teaspoon ground nutmeg2 tablespoons butterTOPPING:1/4 cup butter, cubed1/2 cup packed brown sugar2/3 cup pecan halves2 tablespoons heavy whipping cream1/2 teaspoon vanilla extract
Preparation
In a large bowl, combine the flour, sugar and salt; cut in butter until crumbly. Sprinkle with vinegar. Gradually add water, tossing with a fork until dough forms a ball.
Divide dough in half so that one portion is slightly larger than the other. Roll out larger portion to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge.
In a large bowl, toss apples with the ginger ale, lemon juice and vanilla. Combine the sugar, flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Spoon into crust; dot with butter.
Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry.
Bake at 400° for 55-65 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary.
Meanwhile, in a small saucepan over medium heat, melt butter. Stir in brown sugar; cook and stir until mixture comes to a boil and sugar is dissolved. Stir in pecans; cook 1 minute longer. Remove from the heat; stir in cream and vanilla. Immediately pour over pie. Bake 3-5 minutes longer or until topping is bubbly. Cool on a wire rack.
