Ingredients: |
Ingredients: 6 T. butter, melted, divided
1/2 c. Packed light brown sugar
1/2 c. chopped pecans (I use a little more)
1 15-oz. pkg. folded refrigerated pie crusts
1 c. granulated sugar
1/3 c. all -purpose flour
3/4 tsp. ground cinnamon
(I also use 3/4 tsp. nutmeg)
5 large Granny Smith or other firm apples peeled, cored and cut into 1/2 inch wedges
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Directions: |
Directions:Preheat the oven to 375 degrees. Coat a deep-dish pie plate with nonstick cooking spray and line it with waxed paper. Coat the waxed paper with cooking spray.
In a small bowl, combine 4 tablespoons butter, brown sugar, and pecans. Mix well and spread evenly the bottom of the pie plate. Unfold 1 pie crust and place it in the pie plate, pressing the crust firmly against the nut mixture and the sides of the plate. Set aside.
In a large bowl, combine the granulated sugar, flour, cinnamon, nutmeg and the remaining 2 tablespoons butter. Mix well. Add the apples and toss gently to coat. Spoon into the pie crust.
Unfold the second pie crust and place over the apple mixture, trim and fold the edges together to seal. Using a knife, cut four 1 inch slits in the top crust.
Bake for 1 to 1 1/4 hours or until the crust is golden. Carefully loosen the waxed paper around the rim and invert the pie unto a serving plate while still hot. Remove the waxed paper and allow to cool slightly, then cut into wedges and serve warm or allow to cool completely before serving.
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This recipe for Upside-Down Apple Pie is from