Upside Down Apple Pecan Pie Recipe
Ingredients
| Pastry for 2-crust 9" pie | ||
| Soft butter | 1/4 Cup(16 tbs) | |
| Pecan halves | 1/3 Cup(16 tbs) | |
| Brown sugar | 3/4 Cup(16 tbs), firmly packed | |
| Apples | 6 Cup(16 tbs), peeled | |
| Lemon juice | 1 Tablespoon | |
| Flour | 1 Tablespoon | |
| Sugar | 1/2 Cup(16 tbs) | |
| Ground cinnamon | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
Directions
Spread butter evenly on bottom and sides of 9" pie pan.
Press pecan halves, rounded side down, into butter.
Sprinkle brown sugar evenly over pecans.
Roll out 1/2 of pastry.
Place over mixture in pan, trimming edges evenly.
Combine apples, lemon juice, flour, sugar, cinnamon and salt.
Arrange in crust.
Top with remaining pastry.
Flute edges and cut vents in top.
Bake in 350° oven 1 hour or until apples are tender.
Remove from oven when syrup stops bubbling.
Place serving plate over pie and invert.
Remove pie pan.
Press pecan halves, rounded side down, into butter.
Sprinkle brown sugar evenly over pecans.
Roll out 1/2 of pastry.
Place over mixture in pan, trimming edges evenly.
Combine apples, lemon juice, flour, sugar, cinnamon and salt.
Arrange in crust.
Top with remaining pastry.
Flute edges and cut vents in top.
Bake in 350° oven 1 hour or until apples are tender.
Remove from oven when syrup stops bubbling.
Place serving plate over pie and invert.
Remove pie pan.
Chef
