Upside-Down Southern Apple Pie |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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One of my recipes featured in Southern Living Ingredients:
1/4 cup butter or 1/4 cup margarine, softened |
2/3 cup pecan halves |
2/3 cup firmly packed brown sugar |
1 pastry for a double-crust 9-inch pie |
6 cups peeled and sliced cooking apples (about 1 3/4 lb) |
1 lemon, juice of |
1/3 cup firmly packed brown sugar |
1 tablespoon all-purpose flour |
1/4 teaspoon salt |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
Directions:
1. Spread butter in bottom of 9 deep-dish pieplate.
2. Arrange pecan halves, rounded sides down, on bottom of pieplate; gentle press into butter.
3. Sprinkle 2/3 c.
4. brown sugar over pecans, and gently press.
5. Roll half of pastry to 1/8 thickness on lightly floured surface; transfer to a pieplate; and press firmly onto bottom and sides of pieplate.
6. Trim off excess pastry along edges; set saide.
7. Combine apples and lemon juice in a large mixing bowl.
8. Combine 1/3 c.
9. brown sugar and remaining ingredients Sprinkle over apple mixture, and toss gently.
10. Spoon apple filling evenly into pastry shell.
11. Roll remaining pastry to 1/8 thickness; transfer to top of pie.
12. Trim off excess pastry along edges.
13. Fold edges under, and flute.
14. Prick top of crust with a fork for steam to escape.
15. Bake at 450° for 10 min.
16. Reduce temperature to 350°, and bake an additional 30-40 min.
17. Cool 5 minutes.
18. Place plate on top of pie, and invert.
19. Yield: one 9 pie.
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