Wednesday, November 24, 2010

Upside Down Apple Pie

When I saw this recipe I knew it was a must have for Thanksgiving. I want to cut into this pie right now, it's making it hard to concentrate on my other baking. I have to confess, I ate the nuts that were left in the bottom of the pie pan. I high recommend  you do the same. Is there anything yummier than pecans, brown sugar and butter?
Recipe from Tidy Mom.
pie crust
1 cup chopped pecans
1/2 cup firmly packed brown sugar
1/3 cup melted margarine or butter
1 tsp flour
6 cups (6 medium) sliced & peeled apples
1/4 cup sugar
2 tbsp flour
1/2 tsp cinnamon
1/8 tsp nutmeg
Heat oven to 375 °F. In 9" pie plate, combine pecans, brown sugar and margarine; spread evenly over bottom of pan. Prepare pie crust. Place bottom crust over pecan mixture in pan. Press crust down around sides of pan. In large bowl, combine apples, sugar, flour, cinnamon and nutmeg. Mix lightly. Spoon into pie crust-lined plate. Top with second pie crust, and flute. Cut slits in several places. Place pie plate on cookie sheet and bake for 40-50 minutes or until crust is golden brown. Cool pie upright in pan for 5 minutes. Place serving plate over pie (after cooling for 5 mins). Invert pie, Carefully remove pan. Some nuts may remain in pan, replace on pie with a knife. Cool at least 1 hour before serving.

No comments:


Related Posts Plugin for WordPress, Blogger...