Post by Admin on Jul 15, 2005 4:08:01 GMT 10
Upside-Down Pecan-Apple Pie
6 peeled, sliced golden Delicious apples (about 21/2 cups)
3 tablespoons fresh lemon juice
2 tablespoons butter at room temperature
2/3 cup pecan halves
1 cup packed light-brown sugar,divided
1 box refrigerated ready-to-use pie crust for double-crust pie
1 tablespoon all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
Heat oven to 450°F.
Toss together apple slices and lemon juice in large bowl until
slices are well coated.
Spread butter along sides and bottom of 9-inch glass pie plate.
Arrange pecans in bottom of pie plate in a decorative design.
Press pecans into butter to hold in place.
Sprinkle 2/3 cup brown sugar evenly over pecans.
Cover the sugar and pecans with 1 of the pie crusts, gently pushing the crust over the sides and bottom of pie plate, being careful not to move pecans
and not tear crust.
Mix remaining 1/3 brown sugar, the flour, cinnamon, nutmeg and salt in small bowl.
Add to apples; toss to mix.
Mound apple slices in pie crust.
Top with second pie crust.
Crimp edges together; flute.
Prick crust in several places with fork to let steam escape.
Place pie plate on large baking pan or jelly-roll pan.
Bake in 450° F. oven for 10 minutes.
Reduce oven temperature to 350° F.
Bake 40 to 45 minutes or until apples are tender when pierced with fork and crust is golden.
Let pie rest 10 minutes or until sugar
stops bubbling around edge.
Invert serving plate over pie; carefully invert both pie plate
and serving plate together; carefully remove pie plate
Serve pie warm with vanilla or butter-pecan ice cream if desired.
Makes 8 servings.
6 peeled, sliced golden Delicious apples (about 21/2 cups)
3 tablespoons fresh lemon juice
2 tablespoons butter at room temperature
2/3 cup pecan halves
1 cup packed light-brown sugar,divided
1 box refrigerated ready-to-use pie crust for double-crust pie
1 tablespoon all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
Heat oven to 450°F.
Toss together apple slices and lemon juice in large bowl until
slices are well coated.
Spread butter along sides and bottom of 9-inch glass pie plate.
Arrange pecans in bottom of pie plate in a decorative design.
Press pecans into butter to hold in place.
Sprinkle 2/3 cup brown sugar evenly over pecans.
Cover the sugar and pecans with 1 of the pie crusts, gently pushing the crust over the sides and bottom of pie plate, being careful not to move pecans
and not tear crust.
Mix remaining 1/3 brown sugar, the flour, cinnamon, nutmeg and salt in small bowl.
Add to apples; toss to mix.
Mound apple slices in pie crust.
Top with second pie crust.
Crimp edges together; flute.
Prick crust in several places with fork to let steam escape.
Place pie plate on large baking pan or jelly-roll pan.
Bake in 450° F. oven for 10 minutes.
Reduce oven temperature to 350° F.
Bake 40 to 45 minutes or until apples are tender when pierced with fork and crust is golden.
Let pie rest 10 minutes or until sugar
stops bubbling around edge.
Invert serving plate over pie; carefully invert both pie plate
and serving plate together; carefully remove pie plate
Serve pie warm with vanilla or butter-pecan ice cream if desired.
Makes 8 servings.