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Upside-down Apple Pecan Pie Recipe

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This recipe for Upside-down Apple Pecan Pie, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Marianne Kinnison


1 cup chopped pecans
1/2 cup firmly packed brown sugar
1/3 cup margarine, melted
1 pastry for a 9 inch double crust pie
6 cups Granny Smith apples - peeled, cored and sliced
1/4 cup white sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon

Preheat oven to 375 degrees F (190 degrees C)

In a 9 inch deep-dish pie pan, combine pecans, brown sugar and margarine; spread into a single layer

Roll out dough, and place bottom crust over pecan mixture

In a large bowl, combine apples, sugar, flour, and cinnamon. Pour into crust in pan

Top with second crust. Fold edges of crust over, and flute to seal edges

Make several small slits in the top to allow steam to escape

Place pan on foil or cookie sheet during baking to guard against spillage

Bake in preheated oven for 40 to 50 minutes, or until crust is golden brown and apples are tender

Cool pie in pan for 5 minutes

Place serving plate over pie, and flip to invert, being careful not to come in contact with molten sugar.] If some of the nuts stick to the pan, remove them with a knife, and place on pie

Allow to cool for 1 hour.




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