1 (9 inch) pie crust, baked
5 apples, peeled and thinly sliced
3/4 cup butter, melted
3 tablespoons brown sugar
3 tablespoons white sugar
1/4 teaspoon vanilla extract
1 (8 ounce) can evaporated milk
1 cup frozen whipped topping, thawed
1 quart boiling water
1 tablespoon butter
1/2 teaspoon salt
1 cup all-purpose flour
2 teaspoons ground cinnamon
Preheat oven to 350 degrees F (175 degrees C).
Combine apples and lemon juice in a shallow dish or line with waxed paper. Mix well and spread mixture on bottom of pie crust.
In a large bowl, cream together butter, brown sugar, maple syrup, evaporated milk, whipped topping, water and melted butter. Beat until smooth and spread evenly into pie crust. Sprinkle remaining apple slices over pie.
Bake in preheated oven for 35 minutes.
Meanwhile, in a small saucepan over medium heat, combine apple slices, sugar and vanilla. Stir constantly until sugar dissolves. Remove from heat and let cool for a few minutes. Serve hot.
In a small saucepan, combine whipped topping, water, sugar, chopped pecans, lemon juice and yellow dressings. Mix thoroughly. Drizzle over pie filling and press half of lemonade mixture onto pie crust. Drizzle lemon marinade evenly over pecan rim and spoon lemon sherbet over top. Chill in refrigerator. Cover with second pie crust. Chill in refrigerator. Spread remaining lemon marinade over top of pie and roll back pie to seal seams. Brush remaining lemon marinade over fruit. Bake at 350 degrees F (175 degrees C) for 30 minutes. Remove from oven and let stand in refrigerator. Garnish as desired.
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