Flip Flop Pie
photo by Ducky
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 4 tablespoons butter, melted
- 2⁄3 cup brown sugar
- 2⁄3 cup pecan halves
- 2 unbaked 9-inch pie shells
- 6 cups sliced apples
- 1 lemon, juice of
- 1⁄3 cup packed brown sugar
- 1 tablespoon flour
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄4 teaspoon salt
directions
- In a 9inch pie plate spread evenly the butter and brown sugar which have been combined. Arrange pecan halves in a design, pressing into sugar.
- Cover with plain pastry, trim, leaving 1/2 inch hanging over all around.
- Combine all the dry ingredients with apples and lemon juice. Pile onto pastry and cover with second crust.
- Fold bottom crust over top crust wetting as you go, flute edges and prick top of crust.
- Bake at 450 for 10 mins then at 350 for 30 - 45 mins longer.
- When syrup in pan stops bubbling, place serving plate over pie and invert. Remove pie plate and serve with vanilla ice cream.
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Reviews
-
OMG, this is wonderful! It tastes great and looks just as good! I used 4-5 Rome apples (can't rightly remember). The only problem I had is that the bottom mixture bubbled up and out of the pie dish. Luckily I have a spill mat on the bottom of the oven. This is a great twist on the traditional apple pie.
RECIPE SUBMITTED BY
We Live on a farm in rural Tennessee, about 50 miles from Nashville. I am a Brit married to a wonderful Southern gentleman,and have lived in the States for over 20 years.
This is a photo of where all the action takes place in our house !!!