Hello,

I made a promise to my cousins the Wertmans to post a pie recipe here at wortman.net. This is my own concoction which I'm happy to share. This could be one of the best pies you'll ever eat. The combination of flaky, doughy bottom crust; crisp, tart, flavorful apples; and roasted nutty, buttery top is, well . . . beyond reason.

Odin Wortman
Elkridge, MD

Apple Pecan Crisp

Pie Filling Ingredients:   About 6 cups slice apples     Crumb Topping Ingredients:   1/2 cup packed brown sugar 1/2 cup slow cook Quaker Oats 1/2 cup white flour 1/2 cup chopped pecans 1/2 cup lightly salted butter     Pie Crust Ingredients:   1 cup All Purpose White Flour 1/2 teaspoon salt 1/2 cup vegetable shortening 2 Tablespoons ice water   Directions:  1 Prepare 9 inch, single pie crust (cut shortening into salted flour. Add water.)   Details       Roll out and place pie crust in 9 inch pie pan Sprinkle with 1 tablespoon table sugar to cover bottom of crust.       Pre-heat oven to 425° F.      2 Peel and slice about 8 apples to make 6 cups.       I like Stamens if in season or try 5 or 6 Granny Smiths and 2 or 3 Yellow Delicious.  Granny's are tart and crisp while the Yellow Delicious are sweet and aromatic. The combination is very fine.      3 Prepare crumb topping by first mixing dry ingredients and then cutting the butter into the mix. Pile the apple slices in the pie crust. Cover with Crumb topping.      4 Bake on middle rack for 40-45 minutes. Crust should be light brown and crumb topping should be a deep brown.   Serve hot with vanilla ice cream and go straight to heaven.