Email to Harper      

Recipe Categories: Harper's HOME PAGEAPPETIZERS BBQ BESTOFTHEBEST BEVERAGES BREAD-QUICK BREAD-YEAST BREAKFAST BUDGET CAKE CANDY CASSEROLES CHEESE CHEESECAKES COMFORTFOODS COOKIES CROCKPOT DESSERTS DINNERPIES EASY EGGS ETHNIC FISHandSEAFOOD FREEZINGPRESERVING FROZENBREADDOUGH FRUIT GIFTSFROMMYKITCHEN GROUNDTURKEY HOMEMADE HOUSEHOLD ICINGFROSTING InSearchOf JAMSandJELLIES JELL-OTHINGS LOWCAL LOWFAT MARINADES MEATS MICROWAVE MISC MIXES NONFOOD PASTA PASTRIES PIE PIECRUSTS PIZZA POTATOES POULTRY RELISHES RICE RICEGRAINS SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS SPREADS STUFF TIPSnHINTS VEGETABLES VEGETARIAN

Upside-down Apple Pie

List of Ingredients






Pastry for 9-inch 2-crust pie

Glaze:

2 T. butter
½ c. pecan or walnut halves
1/3 c. brown sugar, packed

Filling:

6 c McIntosh apples, sliced
¾ c. sugar
2 T. flour
¼ t. salt
2 T. lemon juice
2 T. butter


Recipe




Preheat oven to 450 degrees.
Line 9-inch pie pan with 13-inch circle of aluminum foil; do not trim excess foil. Spread butter over foil in bottom and along sides of pan. Place pecan halves in bottom of pan. Sprinkle brown sugar over pecans. Gently place bottom crust over pecan and brown sugar mixture in pan. Combine apples, sugar, flour, salt and lemon juice; toss lightly. Spoon apples into pie crust lined pan. Dot with butter. Top with second crust. Turn up foil around edge of pie crust. Bake at 450 degrees for 10 minutes. Reduce oven temperature to 375 degrees. Bake 35 to 40 minutes or until apples are tender. Let pie cool 5 minutes on cooling rack. Invert on serving plate and remove foil.