Upside-Down Apple Pie
List of Ingredients
1/4 cup butter, softened
1 1/4cups pecan halves
1/2 cup packed brown sugar
Pastry for 9-inch Two-Crust Pie
1/4 cup apple cider
9 cups sliced, peeled cooking apples
1/3 cup granulated sugar
2 Tablespoon flour
2 teaspoon apple pie spice or ground cinnamon
1 teaspoon finely shredded lemon peel
Whipped cream or ice cream
Recipe
Spread 3 tablespoons of the butter evenly on bottom and sides of a 9-inch pie plate. Press pecan halves, rounded side down, into butter on bottom and sides of pie plate. Sprinkle brown sugar evenly over pecans. Gently press sugar into pecans. On a floured surface roll half the Pastry into a 12-inch circle. Place round of pastry over brown sugar, gently pressing down. Trim pastry to within 1 inch of pie plate.
For filling: In a large saucepan bring apple cider to boiling. Add apples; cook, covered, 4 to 5 minutes or until crisp-tender, stirring once. In a large bowl combine the granulated sugar, flour, apple pie spice or cinnamon, and lemon peel; gently stir in cooked apples. Arrange apple mixture in pie plate. Dot with remaining 1 tablespoon butter.
On a floured surface, roll out remaining pastry to a 12-inch circle. Place remaining pastry on top of pie. Trim pastry even with bottom crust. Fold bottom crust over top crust, forming a rolled edge. Cut slits in top crust. Cover the edge of the pie with foil to prevent overbrowning during baking.
Place the pie in a shallow baking pan to catch juices. Bake in a 375 degree oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or until apples are tender and crust is golden. Cool for 5 minutes. Loosen edges of pie carefully and invert onto a serving platter. Serve warm with whipped cream or ice cream. Makes 8 servings.
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