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PiePastry - Downside Up Apple Pie

Source of Recipe

from the cooks wishes


Recipe Introduction

This is a double crust pie with a caramel pecan topping.

List of Ingredients

2 pieces of pastry 9" pie

for the carmel/pecan mixture:

3 tbsp. I Can't Believe It's Not Butter Light, softened
1/2 c. brown sugar substitute
1/2 c. pecan halves

for the apple filling:

6 medium, sliced tart apples
1 tbsp. fresh lemon juice
1/4 c. brown sugar substitute
2 tbsp. flour
1 tsp. cinnamon
1/2 tsp. nutmeg, optional
1/4 tsp. salt


Recipe

Preheat the oven to 450.

for the carmel/pecan mixture:

Cream the butter and brown sugar together.
Spread evenly into the bottom of a 9" pie pan.
Press the pecan halves into the mixture in an even design.
Drape one of the pastry crusts on top of the pecan layer, leaving 1" out over the side.

for the apple filling:

Combine the apples with the lemon juice, brown sugar, flour, cinnamon, nutmeg and salt.
Pour into the pastry crust and pack down well.
Place the 2nd pastry crust over the top of the apples.
Seal the edges by folding the bottom crust's excess over the edge of top crust.
Moisten the edges with a little water to help with the sealing, as you go around the pie.
Flute the edges with your fingers or a fork. Make slits for vents in the top crust.
Bake for 10 minutes. Reduce the heat to 350 and bake for 30 - 35 minutes longer.
Let cool for 10 minutes and then invert onto a serving plate.

no nutritional or diabetic information was available on this recipe.