Upside-Down Apple-Pecan-Raisin Pie

Recipe from

Recipe Time

Prep: 28 Minutes
Total: 2 Hours, 53 Minutes

Ingredients

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

Preparation

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.

Note:

Sprinkling 1 to 2 tsp. lemon juice over cut apples will help prevent browning.

Sandra Prill, Friendswood, Texas,

November 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note