UPSIDE DOWN APPLE PIE - NOBLE PIG
This Upside Down Apple Pie is a delicious way to celebrate Fall. The best part…no crust making skills are necessary to make this gorgeous pie. It turns out perfect every time.
Provided by Cathy
Categories Dessert
Total Time 110 minutes
Prep Time 30 minutes
Cook Time 75 minutes
Yield 8
Number Of Ingredients 9
Steps:
- Coat a deep-dish or regular sized pie plate with nonstick cooking spray and line it with parchment paper. Coat the top of the paper with cooking spray as well. (Using a deep-dish pie plate there will not be a lot of hangover for sealing the two crusts together, but it still works. Using a regular pie plate gives a more crusty edge. Both work.)
- In a small bowl combine 4 tablespoons of melted butter, brown sugar and pecans. Mix well and spread evenly over the bottom of the pie plate, on top of the parchment. Place one of the crusts in the pie plate, pressing it firmly against the nut mixture and up the sides of the plate. Set aside.
- In a large bowl, combine granulated sugar, flour, cinnamon and the remaining 2 tablespoons of melted butter. Mix well. Add the apples in and toss gently to coat. Spoon into the pie crust.
- Place the second crust over the apple mixture. Trim and fold the edges together to seal and cut some slits in the top of the crust for venting. If using a deep dish pie plate, seal the edges the best you can.
- Bake 1 to 1-1/4 hours or until crust is golden brown in a 375 degree oven. (Mine took 1-1/4 hours in the bottom third of my oven.) Make sure to place a cookie sheet on the bottom oven rack to catch any drips from the pie.
- Let the pie cool for 5 minutes and then place a plate that is larger than the pie on top of it and flip it over. Use oven gloves as it will still be hot. Remove the pie plate and gently lift the paper. Allow to cool. Serve warm or at room temperature.
Nutrition Facts : Calories 360 kcal, CarbohydrateContent 49 g, ProteinContent 6 g, FatContent 16.5 g, FiberContent 5 g, SodiumContent 345 mg, CholesterolContent 83 mg, SaturatedFatContent 5 g, SugarContent 36 g, UnsaturatedFatContent 8 g, ServingSize 1 serving
SPICED UPSIDE-DOWN APPLE PIE RECIPE: HOW TO MAKE IT
My grandma taught me to make this pie when I was 4. Over the years, I've kept it about the same with just a few changes. Flip it out the second it stops bubbling. The glaze makes it look especially delicious. —Francine Bryson, Pickens, South Carolina
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Arrange pecans, with rounded sides facing down, on the bottom of a 9-in. deep-dish pie plate; drizzle with butter. Sprinkle with brown sugar; press lightly., Roll out dough to fit the pie plate; place over brown sugar. Press the crust firmly against brown sugar and sides of pie plate. Trim edges., In a large bowl, combine the sugar, flour, pie spice and nutmeg. Add the apples, lemon juice and vanilla; toss to coat. Fill crust. Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in crust., Place a foil-lined baking sheet on a rack below the pie to catch any spills. Bake pie at 450° for 10 minutes. Reduce heat to 350°. Bake until top is golden brown and apples are tender, 40-45 minutes longer. Cool for 10 minutes before inverting onto a serving plate. Serve warm., PASTRY FOR DOUBLE CRUST PIE, Combine 21/2 cups all-purpose flour and 1/2 tsp salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3=2/3 cup ice water, tossing with a fork until the dough in half. Shape each into a disk; wrap. Refrigerate 1 hour or overnight.
Nutrition Facts : Calories 825 calories, FatContent 53g fat (23g saturated fat), CholesterolContent 91mg cholesterol, SodiumContent 409mg sodium, CarbohydrateContent 87g carbohydrate (50g sugars, FiberContent 5g fiber), ProteinContent 7g protein.
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