Apple Upside-Down Pie

Be sure to turn the pie onto a serving plate after 10 minutes or the pecan mixture will stick to the pie plate. This is a fabulous apple pie!

Photo by Candy H.
Adapted from myrecipes.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

Ingredients

  • 1

    cup chopped pecans

  • 1/2

    cup firmly packed light brown sugar

  • 1/3

    cup butter, melted

  • 1

    (15-oz.) package refrigerated piecrusts, divided

  • 4

    medium-size Granny Smith apples, peeled and cut into 1-inch chunks about 1 3/4 lb.)

  • 2

    large Jonagold apples, peeled and cut into 1-inch chunks (about 1 1/4 lb.)

  • 1/4

    cup granulated sugar

  • 2

    tablespoons all-purpose flour

  • 1

    teaspoon ground cinnamon

  • 1/2

    teaspoon ground nutmeg

Directions

1. Preheat oven to 375°. Stir together first 3 ingredients, and spread onto bottom of a 9-inch pie plate. Fit 1 piecrust over pecan mixture in pie plate, allowing excess crust to hang over sides. 2. Stir together Granny Smith apples and next 5 ingredients. Spoon mixture into crust, packing tightly and mounding in center. Place remaining piecrust over filling; press both crusts together, fold edges under, and crimp. Place pie on an aluminum foil-lined jelly-roll pan. Cut 4 to 5 slits in top of pie for steam to escape. 3. Bake at 375° on lower oven rack 1 hour to 1 hour and 5 minutes or until juices are thick and bubbly, crust is golden brown, and apples are tender when pierced with a long wooden pick through slits in crust. Shield pie with aluminum foil after 50 minutes, if necessary, to prevent excessive browning. Cool on wire rack 10 minutes. Place a serving plate over top of pie; invert pie onto serving plate. Remove pie plate, and replace any remaining pecans in pie plate on top of pie. Let cool completely (about 1 hour).

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