2 1/2 cups packed light brown sugar
2 1/2 cups boiling water
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup milk
3 tablespoons butter
1 teaspoon vanilla extract
2 teaspoons orange extract
1 tablespoon brown sugar
1/2 cup orange juice
1 cup butter
1 cup confectioners' sugar for decoration
In a large bowl, mix brown sugar, boiling water and egg until well blended. Stir until all ingredients are covered and evenly distributed. Shape dough into a 8 inch square. Place pecan-shaped crust on ungreased cookie sheet.
Bake in preheated oven until toothpick inserted in middle comes out clean, about 40 minutes.
Slice apples deep and remove pits; remove pits. Combine brown sugar, orange juice, butter, brown sugar, orange juice and orange juice; beat well. Place in refrigerator.
Deflate the dough, and turn onto a flat surface, flatten slightly. Roll out rectangle about 1/4 inch thick. Arrange apples on bottom of pie pan. Top with pecan mixture. Refrigerate for 8 hours. Serve warm.
Decorate with fruit garnishings (such as peel, core and juice), whipped cream or fruit punch; freeze for frosting. Hinge edges of pie crust onto large waxed paper covering edges to keep pie from sticking together. Cut into squares before serving.