Upside-Down Apple Pecan Pie |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
I combined two of my favorite recipes to come up with this sensational pie. It won the local apple pie contest a few years ago. I usually make two pies because we always end up wanting more. Becky Berger, Deerfield, Illinois Ingredients:
3 cups king arthur unbleached all-purpose flour |
1 tablespoon sugar |
1 teaspoon salt |
3/4 cup cold butter, cubed |
1/3 cup shortening, cubed |
4 to 6 tablespoons cold water |
pecans: |
1/2 cup packed brown sugar |
1/4 cup butter, melted |
1 cup pecan halves |
filling: |
1 cup sugar |
1/3 cup king arthur unbleached all-purpose flour |
2 tablespoons butter, melted |
1/4 teaspoon ground cinnamon |
8 cups thinly sliced peeled tart apples |
Directions:
1. In a food processor, combine the flour, sugar and salt; cover and pulse until blended. Add butter and shortening; pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball.
2. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 45 minutes or until easy to handle.
3. Coat a 9-in. deep-dish pie plate with cooking spray. Line bottom and sides of plate with parchment paper; coat paper with cooking spray and set aside.
4. In a small bowl, combine brown sugar and butter; stir in pecans. Arrange in the bottom of prepared pie plate with rounded sides of pecans facing down.
5. On a lightly floured surface, roll out larger portion of dough to fit bottom and sides of pie plate. Transfer to plate; press the crust firmly against pecans and sides of pie plate. Trim edges.
6. In a large bowl, combine the sugar, flour, butter and cinnamon. Add apples; toss to coat. Fill crust. Roll out remaining pastry to fit top of pie; place over filling. Trim and seal edges. Cut slits in pastry.
7. Place a foil-lined baking sheet on a rack below the pie to catch any spills. Bake pie at 375° for 60-70 minutes or until golden brown. Carefully loosen the parchment paper around edge of pie; invert hot pie onto a serving plate. Remove paper. Cool for at least 15 minutes before serving. Yield: 8 servings.
|
|