Sunday, November 22, 2009

Upside Down Apple Pie


Except for the apple peeling this a fun, easy, and forgiving recipe.   No worrying about perfect crusts or crimping ‘cause after it’s baked you’re gonna flip it over and all the wonderful pecans and caramel that were on the bottom now make a lovely and delicious top. 

I saw this on both Tidy Mom’s and Noble Pig’s blog a month or so ago.   At the time I didn’t realize that their recipes weren’t the same.  It wasn’t until I decided to bake one  and tried printing out the recipes that I noticed.  The recipes are close but there are some differences.   I elected to use what elements from each that suited me best and have posted that recipe here.  (To see their recipes just click on their names under the recipe title.)


I made this Friday evening when my parents came over for dinner and everyone really enjoyed it.  I did learn one thing after baking this pie; crust matters so don’t use the store brand of pie crusts.  It was tolerable but just barely.  Next time I’ll spend the extra dollar and buy Pillsbury. :)

Upside Down Apple Pie

adapted from Noble Pig & Tidy Mom

1 cup chopped pecans (heaping)
1/2 cup firmly packed brown sugar
6 TB of butter
1 box of Pillsbury All Ready Pie Crust *
1 tsp flour
5 large Granny Smith apples, peeled, cored & cut into 1/2" slices
1/4 cup sugar
2 Tbsp flour
1/2 tsp cinnamon
1/8 tsp nutmeg  (Don’t use much more than this amt.)


Heat oven to 375°F.

In 9" deep pie plate, combine pecans, brown sugar, and butter; spread evenly over the bottom of the pan. Prepare the pie crust according to package direction for a two crust pie.  Place bottom crust evenly over the pecan mixture in your pan. Press the crust down around sides of the pan.

In large bowl, combine the apples, sugar, flour, cinnamon, and nutmeg.  Toss gently to coat apples.  Spoon the apple mixture into pie crust lined plate.

Top with the second pie crust.  You can  flute edges but my bottom crust barely met the top so I pinched the two together as best I could.  Cut several slits into the top crust to vent.

Place pie plate on a cookie sheet and bake at 375° for 40-50 minutes or until crust is golden brown.  Mine took about 45 minutes.  I cooked my pie on the middle rack but Noble Pig cooked hers in the lower third of her oven.

Cool pie upright in pan on a rack for 5 minutes.  Place a rimmed serving platter that is larger than your pie over it  and invert.  Your pie is still going to be hot so be careful.  I used a large folded dish towel to hold the hot pie plate. Carefully remove the pie pan. Some nuts may remain stuck to the pan.  simply remove them with a knife and gently replace on the pie.  Allow pie to cool pie to desired temperature.  I cut into it after 35 minutes or so and  it was still very warm.  Top with whipped cream or better yet vanilla ice cream. Maybe even more caramel, mmm!?


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