Apple Upside-Down Pie
- Ready In:
- 2hrs 25mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 1 cup chopped pecans
- 1⁄2 cup firmly packed light brown sugar
- 1⁄3 cup butter, melted
- 1 (15 ounce) package refrigerated pie crusts, divided
- 4 medium granny smith apples, peeled and cut into 1-inch chunks (about 1 3/4 lb.)
- 2 large jonagold apples, peeled and cut into 1-inch chunks (about 1 1/4 lb.)
- 1⁄4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
directions
- 1. Preheat oven to 375°. Stir together first 3 ingredients, and spread onto bottom of a 9-inch pie plate. Fit 1 piecrust over pecan mixture in pie plate, allowing excess crust to hang over sides.
- 2. Stir together Granny Smith apples and next 5 ingredients. Spoon mixture into crust, packing tightly and mounding in center. Place remaining piecrust over filling; press both crusts together, fold edges under, and crimp. Place pie on an aluminum foil-lined jelly-roll pan. Cut 4 to 5 slits in top of pie for steam to escape.
- 3. Bake at 375° on lower oven rack 1 hour to 1 hour and 5 minutes or until juices are thick and bubbly, crust is golden brown, and apples are tender when pierced with a long wooden pick through slits in crust. Shield pie with aluminum foil after 50 minutes, if necessary, to prevent excessive browning. Cool on wire rack 10 minutes. Place a serving plate over top of pie; invert pie onto serving plate. Remove pie plate, and replace any remaining pecans in pie plate on top of pie. Let cool completely (about 1 hour).
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RECIPE SUBMITTED BY
Cooking is my relaxation. I have a picky eater as my DW and a picky eater as my son. I eat everything under the sun and am very adventerous with foods. The challenge, please my family, expand their taste buds, and still make unique dishes that blend a wide variety of flavors.