KARO Corn Syrup "Perfect Pie Contest"

Apple Pecan Carmel Harvest Pie by Jeannie Seawright of Pryor


1/4 cup butter

1/4 cup shortening

1-1/4 cup flour

1 tablespoon sugar

1/4 teaspoon salt

1 egg yolk

2 tablespoons ice water

1/4 teaspoon vinegar

Filling - First Step:

5 cups peel cored sliced apples

1/3 cup equal parts Light and Dark KARO Corn Syrup

3 tablespoons butter

1/8 cup sugar

1/8 cup orange juice

2 tablespoons flour

1/2 teaspoon cinnamon

1/4 teaspoon salt

Filling - Second Step:

2 tablespoons honey

1/2 cup butter

1 cup sugar

1/2 cup orange juice

1/8 cup KARO Light Corn Syrup


1/2 cup ice cream caramel sauce

1/4 cup brown sugar

1/4 cup crushed pecans

3 tablespoons KARO Light Corn Syrup

Crust: Beat together butter and shortening until smooth and creamy, chill for 30 minutes. Sift together the flour, sugar, salt and then using a fork, cut butter and shortening into dry ingredients. Mix egg yolk, ice water and vinegar into dough and then form ball and refrigerate 1 hour. Roll out and press into a 9-inch pie plate. Save excess dough for leaves and apple cut outs. Cut out leaves and apples with cookie cutter to decorate.

Filling: Mix the first step ingredients together and pour into pie crust. Mix the second step ingredients together in a sauce pan and cook until butter has melted. Pour over apple mixture. Add top layer of pie crust and trim off excess crust. Seal and flute the edges, cut steam vents. Stick the crust cut outs on top of the pie with KARO light corn syrup so they stick to dough and not slide off when you pour the glaze on top.

Glaze: Mix all Glaze ingredients in bowl stir and then pour over top crust. Try to make the glaze even on top; you can use a pastry brush. Cover with foil. Bake in a 350 degree oven for 50 minutes. Remove foil and cook for 10 additional minutes or until crust is golden brown. Let cool then slice.