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Upside-Down Apple-Pecan-Raisin Pie

Prep time 28 mins
Total time 2 hrs, 53 mins
Yield Makes 8 servings

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

How to Make It

  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.

Cook's Notes

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