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Photo: Jennifer Davick; Styling: Lindsey Ellis Beatty, Katherine Eckert Coyne Photo by: Photo: Jennifer Davick; Styling: Lindsey Ellis Beatty, Katherine Eckert Coyne

Apple Upside-Down Pie

It tastes as good as its fun presentation. Pecans, apples and brown sugar shine in this upside-down pie.

Southern Living SEPTEMBER 2009

  • Yield: Makes 8 servings
  • Prep time: 25 Minutes
  • Bake: 1 Hour
  • Cool: 1 Hour, 10 Minutes

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

Preparation

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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Apple Upside-Down Pie Recipe

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