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Peel, core, and spiral-slice apples in seconds — pie prep
Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Apple wood — mild, sweet smoke for poultry and pork
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
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Peel, core, and spiral-slice apples in seconds — pie prep
Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Apple wood — mild, sweet smoke for poultry and pork
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
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Combine pecans, brown sugar and margarine in 9 inch pan. Spread evenly over bottom. Lay one pie crust over pecan mixture. Combine apples, sugar, flour, cinnamon and nutmeg in a large bowl, mixing lightly. Spoon into pan. Top with remaining crust, folding top crust edge under bottom crust. Press together to seal and flute. Cut slits in top crust. Place baking sheet on lower oven rack to catch any drips. Bake 40-50 minutes at 375 degrees on middle oven rack or until apples are tender and crust is golden brown. Remove from oven and cool in pan for 5 minutes. Place large round platter over top of pie and invert onto plate. Cool at least 1 hour before serving.