Bennett's Topsy-Turvy Apple Pie

By mokmalibu

Ingredients

• Description:
• * Exported from MasterCook *
• Bennett's Topsy-Turvy Apple Pie
• Recipe By :Bennett O'Neill Kronman
• Serving Size : 8 Preparation Time :0:00
• Categories : Desserts Pies
• Amount Measure Ingredient -- Preparation Method
• -------- ------------ --------------------------------
• 2 (9 inch) pie shells
• 1/4 cup butter
• 1/2 cup pecan halves
• 1/2 cup brown sugar
• 5 large apples -- peeled, cored and sliced
• 1 tablespoon lemon juice
• 1 tablespoon all-purpose flour
• 1/2 cup white sugar
• 1/2 teaspoon cinnamon
• 1 pinch salt
• Preheat oven to 400° F.
• Spread butter evenly on bottom and sides of a 9-inch pie plate. Press pecans, rounded side down, into the butter layer. Pat brown sugar evenly over nuts, then lay one pastry shell over brown sugar lay
• Place apples in a large bowl and sprinkle with lemon juice.
• In a small bowl combine flour, sugar, cinnamon and salt.. Mix well. Toss mixture with apples, coating thoroughly.
• Spread apples into pie plate. Cover apples with second pastry shell. Crimp edges of pastry and make steam vents in top.
• Bake in preheated oven for 50 minutes. Cool 5 minutes then place serving plate over top of pie; invert pie onto cool plate. Carefully remove pie pan. Serve warm or cool.
• "This unique double crusted apple pie is inverted after baking so that the brown sugar and pecan layer is on top"
• Yield:
• "1 pie"
• - - - - - - - - - - - - - - - - - - -
• Per Serving (excluding unknown items): 386 Calories; 23g Fat (51.7% calories from fat); 4g Protein; 44g Carbohydrate; 4g Dietary Fiber; 16mg Cholesterol; 370mg Sodium. Exchanges: 1 1/2 Grain(Starch);
• Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Details

Servings 8

Preparation

Step 1

* Exported from MasterCook *

Bennett's Topsy-Turvy Apple Pie

Recipe By :Bennett O'Neill Kronman
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 (9 inch) pie shells
1/4 cup butter
1/2 cup pecan halves
1/2 cup brown sugar
5 large apples -- peeled, cored and sliced
1 tablespoon lemon juice
1 tablespoon all-purpose flour
1/2 cup white sugar
1/2 teaspoon cinnamon
1 pinch salt

Preheat oven to 400° F.
Spread butter evenly on bottom and sides of a 9-inch pie plate. Press pecans, rounded side down, into the butter layer. Pat brown sugar evenly over nuts, then lay one pastry shell over brown sugar layer.
Place apples in a large bowl and sprinkle with lemon juice.
In a small bowl combine flour, sugar, cinnamon and salt.. Mix well. Toss mixture with apples, coating thoroughly.
Spread apples into pie plate. Cover apples with second pastry shell. Crimp edges of pastry and make steam vents in top.
Bake in preheated oven for 50 minutes. Cool 5 minutes then place serving plate over top of pie; invert pie onto cool plate. Carefully remove pie pan. Serve warm or cool.

Description:
"This unique double crusted apple pie is inverted after baking so that the brown sugar and pecan layer is on top"
Yield:
"1 pie"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 386 Calories; 23g Fat (51.7% calories from fat); 4g Protein; 44g Carbohydrate; 4g Dietary Fiber; 16mg Cholesterol; 370mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Fruit; 4 1/2 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0