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Topsy Turvy Apple Pie Recipe

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This recipe for Topsy Turvy Apple Pie, by , is from BRAT Diet, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, October 8, 2008


c. firmly packed brown sugar
1 tbsp. butter, melted
1 tbsp. corn syrup
c. pecan pieces
2 pre-made pie crusts

2/3 c. sugar
2 tbsp. all purpose flour
tsp. cinnamon
4 c. sliced peeled apples

Combine brown sugar, butter and corn syrup; mix well. Spread mixture evenly in bottom of 9" pan; arrange pecans over mixture. Prepare the pastry for a two-crust pie. Place bottom pastry over mixture, pressing pastry to fit pan.

Heat oven to 425. In small bowl, combine sugar, flour and cinnamon; mix well. Arrange half of apple slices in pastry-lined pan; sprinkle with half of sugar mixture. Repeat with remaining apple slices and sugar mixture. Top with remaining pastry; fold edge of top pastry under bottom pastry. Press together to seal and flute edge. Cut slits in several places in top pastry.

Bake for 8 minutes. Reduce temperature to 325, bake an additional 25-35 minutes or until apples are tender and crust is golden brown. (Place pan on foil or cookie sheet during last 15 minutes of baking to guard against spills.)

Loosen edge of pie; carefully invert onto serving place. Serve warm or cold with whipped cream or ice cream.




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