Ruby Tuesday, Inc. is a leading company in the bar-and-grill category of the U.S. casual dining restaurant industry. From its original location in Knoxville, Tennessee, the Ruby Tuesday chain has grown to more than 700 units in about 40 states primarily in the Southeast, Northeast, Mid-Atlantic, and Midwest. Nearly 500 of the outlets are company owned with the remainder being franchised. Entrees, ranging in price from $6.49 to $16.99, include ribs, chicken, steak, seafood, pasta, burgers, and sandwiches, and the menu also features soups, a salad bar, and desserts. The restaurants also offer food for carry-out via the company's "curb-side to-go" initiative. Ruby Tuesday's relatively small but expanding international operations include about three dozen franchised restaurants in about a dozen countries.

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Apple Pie




APPLE PIE
Ruby Tuesday Copycat Recipe

1 (9-inch) frozen deep-dish apple pie (double crust or old-fashioned)
1 stick Butter
1 cup Light Brown Sugar, divided
3 1/2 teaspoon Cinnamon, divided
1/4 teaspoon Allspice
1/4 teaspoon Cloves
1 1/2 teaspoon Lemon Juice
3/4 cup flour
1/2 cup sugar
10 tablespoon frozen butter (see Note)
1 1/3 cup chopped walnuts
Ice cream (optional)


Let pie thaw at room temperature for 30 to 45 minutes. Preheat oven to 350 degrees.

In a small saucepan, melt the stick of butter over medium heat. Add 1/2 cup brown sugar, 1 1/2 teaspoons cinnamon, allspice, cloves and lemon juice. Stir until well blended and sugar is melted, about 3 minutes.

Make an X in the center of the top crust of the pie and fold back the crust. Pour the butter mixture evenly into the pie and then replace the crust. Leave 4 vent holes, sealing the rest of the pastry. (You may need to dampen your fingers to seal the pastry.) Bake for 30 minutes. Remove from the oven and set aside. Reduce heat to 325 degrees.

Prepare topping. Grate frozen butter into a medium-sized bowl. Toss the grated butter with flour, remaining sugars, remaining cinnamon and walnuts. Carefully wrap an aluminum foil band around the edge of the pie, creating a lip to hold topping. Sprinkle topping evenly over pie. Bake for 30 to 40 minutes. Let rest for 10 minutes then serve with ice cream, if desired.

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