Apple-Pecan Upside Down Pie
Source of Recipe
My kitchen
Recipe Introduction
Decadent and rich, perfect served with a scoop of vanilla or butter pecan ice cream.
List of Ingredients
Glaze and crust:
1/2 cup firmly packed brown sugar
1 tbsp. butter or margarine, melted
1 tbsp. honey
1 cup pecan halves (generous!)
1 pkg. refrigerated pie crusts, softened as directed on package
Filling:
2/3 cup brown sugar
2 tbsp all purpose flour
1 tsp cinnamon
1 tsp apple pie spice
¼ tsp ginger
¼ tsp ground cloves
4 cups thinly sliced, peeled apples
Whipped cream or ice cream for topping
Recipe
Heat oven to 425 degrees. In a small bowl, combine brown sugar, butter and honey; mix well. Spread evenly in bottom of a deep, 9 inch pie pan. Arrange pecans over mixture in pan. Place one pie crust over mixture in pan. Set aside.
In large bowl, combine sugar, flour and spices; mix well. Toss the sliced apples with the sugar mixture. Put the apples into the pie pan and top with second crust; seal edges and flute. Cut slits in several places in top crust. Place pie pan on a baking sheet on oven rack. Cover loosely with foil.
Place the baking sheet and pie in the center of the oven and allow to cook for 15 minutes at 425. Then reduce the heat to 350 and cook for an additional 20 minutes. Remove the aluminum foil and cook for another 20 minutes, watching for the crust to turn golden brown. If the crust gets too brown and you don’t think the apples are cooked enough, re-cover with the foil and continue to bake until there is very little resistance when you insert a wooden skewer into the apples.
Remove the pie from the oven and allow it to set for 5 minutes. Then place a large plate over the top of the pie and flip it over. Gently lift the pie pan off of the pie. It should come off clean, but if any pecans stick to the pie pan remove them and put them back on the pie. Allow to cool at least 1 1/2 hours before cutting.
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