This gooey-good apple pie is hard to pass up. Serve for dessert with rich whipped cream or vanilla ice cream.

Source: Midwest Living
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Upside-Down Apple Pie

Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • 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.

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  • 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.

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  • 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.


Pastry for Double-Crust Pie

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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