Pioneer Woman's Pecan Pie

1 pie crust (deep dish)
1 cup chopped pecans
1 cup white sugar
1/4 cup brown sugar
1/2 tsp Salt
1 tsp vanilla
1 cup light Karo syrup
4 eggs
2/3 of a cube of melted butter

Sprinkle pecans in bottom of pie crust. Mis remains ingredients and pour overbpecans. Cover loosely with foil. Bake at 350 degrees for 35 minutes. Remove foil and bake for 25-30 minutes more until pie is set. Cool and refrigerate.

Pressure Cooker Applesauce

10-12 apples (any variety or a combination)
1/2 cup water

Peel, slice and core apples and put in pot of pressure cooker. Add water. Put valve to sealing. Set manual time on high for 7 minutes. When timer goes off, natural pressure release for 10 minutes. Turn valve to release the rest of the pressure. Open lid and pour contents into blender. Pulse to get a smooth applesauce. Refrigerate up to 2 weeks or for canning, Pour into sterilized, hot jars. Wipe rims of jars. Plate hot lids and rings on finger tight. Process for 20 minutes. Applesauce can also be frozen.

Variation: I had a lot of Granny Smith apples this year and they are a little bit too tart for me unless I combine them with other varieties. But using 100 percent Granny Smith apples, I added
1/2 cup of packed brown sugar
1 T. Ground cinnamon in with my apples and water. It adds a few calories but still a great low calorie treat!

I have a power pressure cooker xl. It doesn’t have a manual button like the instant pot does. I use the fresh vegetables button and adjust the cook time to high and then use the time adjustment button to set it for 7 minutes. It takes 10-15 minutes to pressure up. Super easy and super delicious!!!