Upside-Down Pecan-Apple Pie Recipe
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Category: |
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Ingredients: |
Ingredients: 6 c. granny smith apples, pared, sliced and cored
3 T. fresh lemon juice
2 T. margarine or butter, at room temp
2/3 c. pecan halves
1 c. packed light brown sugar
1 box (15oz) refrigerated ready-to-use Pillsbury pie crust for double crust pie
1 T. flour
1/2 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
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Directions: |
Directions:Preheat oven to 400º. Toss together apples slices and lemon juice in large bowl until slices are well coated. Spread margarine along sides and bottom of 9 inch glass pie plate. Arrange pecans in bottom of pie plate in decorative design; press pecans in margarine to hold in place. Sprinkle 2/3 c brown sugar evenly over pecans. Cover the sugar and pecans with 1 of the pie crusts, gently pushing the crust to the sides and bottom of pie plate, being careful not to move pecans and not tear crust. Mix remaining 1/3 c. brown sugar, flour, cinnamon, nutmeg and salt in small bowl. Add to apples; toss to mix. Mound apple slices in pie crust. Top with second pie crust. Crimp edges together; flute. Prick crust in several places with tines of fork to let steam escape. Place pie plate on large baking pan. Bake in 450º oven for 10 minutes. Reduce oven temp to 350º and bake 40-45 minutes or until apples are tender when pierced with fork and crust is golden. Let pie rest 5 minutes or until sugar stops bubbling around edge. Place serving plate over pie; carefully invert both pie plate and serving plate together; carefully removing pie plate. Serve pie warm with ice cream if desired. Better with vanilla or butter pecan ice cream. |
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