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Upside-Down Apple Pie
Bake: 45 mins at 375°F
Cool: 1 hr
Ingredients
- 1 recipe Pastry for Double-Crust Pie (see recipe below)
- 1/3 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 5 cups sliced, peeled apples
- Whipped cream or ice cream
- 1/4 cup butter, softened
- 1/2 cup pecan halves
- 1/2 cup packed brown sugar
Directions
1. Spread butter evenly onto bottom and side of a 9-inch pie plate. Press pecan halves, rounded side down, into butter. Pat brown sugar evenly over pecans.
2. On a lightly floured surface, use your hands to slightly flatten 1 ball of Pastry for Double-Crust Pie. Roll dough from center to edge into a circle about 12 inches in diameter. Place pastry over brown sugar, gently pressing down.
3. For filling, in a small bowl, combine granulated sugar, flour, and cinnamon. Arrange half of the apples on the pastry; sprinkle with half of the cinnamon mixture. Repeat layers of apple and cinnamon mixture. Trim pastry even with rim of pie plate.
4. Roll remaining dough into a circle about 12 inches in diameter. Cut slits to allow steam to escape. Place remaining pastry on filling; trim pastry to 1/2 inch beyond edge of pie plate. Fold top pastry under bottom pastry. Crimp edge as desired. Cover the edge of the pie with foil to prevent overbrowning during baking.
5. Place the pie on a baking sheet to catch juices. Bake in a 375 degree F oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or until apples are tender and crust is golden.
6. Cool for 5 minutes. Loosen edges of pie carefully and invert onto a serving platter. Cool. Serve with whipped cream or ice cream. Makes 8 servings.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2/3 cup shortening
- 6 to 7 tablespoons cold water
Directions
In a mixing bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are peasize. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (6 to 7 tablespoons cold water total). Divide dough in half. Form each half into a ball.
Have used this recipe since it was first published in your magazine many years ago. It is still one of my families favorite. every time I have brought it some place it received rave reviews!!! Sherry
11/17/2011 10:08:14 AM Report AbuseAGAIN, no nutrition info
4/19/2010 04:20:23 PM Report AbuseOne of the most delicious pies. I like to toast the pecans and use a pyrex pie plate deep dish. I think the bottom gets more done than with a metal pan.
3/13/2010 11:18:22 PM Report Abuse