Upside-Down Apple-Pecan-Raisin Pie

Southern Living
Makes 8 servings


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1 cup pecan halves
4 tablespoons butter, melted
1/2 cup firmly packed light brown sugar
1 (15-oz.) package refrigerated piecrusts
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 1/2 pounds peeled and sliced Granny Smith or Rome apples (about 3 medium)
1 cup golden raisins
2 tablespoons butter, cut into pieces


Prep: 28 Minutes
Total: 2 Hours, 53 Minutes

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring after 5 minutes. Let cool 30 minutes. Increase oven temperature to 375°.

2. Stir together melted butter and brown sugar. Stir in pecans, and spread mixture on bottom of a lightly greased 9-inch pie plate. Unroll 1 pie crust, and fit into pie plate over top of pecan mixture.

3. Combine granulated sugar and next 3 ingredients in a large bowl. Add apples and raisins, and toss to coat.

4. Spoon apple mixture into prepared crust. Dot butter pieces over apple mixture.

5. Unroll remaining piecrust; place over filling. Fold edges under, and crimp; cut slits in top for steam to escape. Place pie on a baking sheet.

6. Bake at 375° for 50 to 55 minutes, shielding edges with foil during last 30 minutes, if necessary. Cool on a wire rack 5 minutes. Invert pie onto a plate, and let cool 1 hour.

Created date

October 2009