Denise Paul Recipe

topsy turvy apple pie

By Denise Paul Littleoldlady


this is a great recipe and very different from the typical apple pie. I have served it three times now and as soon as I tell my guests that's what I making for desert I get a lot of cheers.


Recipe Rating:
 1 Rating
Serves:
8
Prep Time:
Cook Time:

Ingredients

1/2 c
brown sugar
1/4 c
butter. softenrd
Find more recipes at goboldwithbutter.com
1 c
pecan halves
1 box
box pillsbury refrigerated pie crust (or home made )
1/2 c
granulated sugar
2 Tbsp
all purpose flour
1/2 tsp
ground cinnamon
7 c
thinly sliced apples
1/2 c
seedless raisins
2 Tbsp
bourbon
1/4 tsp
salt
1 Tbsp
lemon juice
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Directions Step-By-Step

1
Heat oven at 450 degrees F:
Mix raisins with bourbon, set aside. Spread all the butter onto bottom and up side of a 9-inch glass pie plate, press pecans top sides down. in butter: pat brown sugar evenly over pecans. Divide pastry in half: roll out one half to 10-inch circle on lightly floured surface. Place over brown sugar in pie plate.
2
Drain raisins; discard liquid. Toss raisins with apples, granulated sugar, lemon juice, flour, cinnamon, and salt. Spoon over pie crust in pie plate. Roll out remaining pastry to 10 inch circle. Place over apple mixture, crimp edges of pastry together to seal. Prick top crust with fork to allow steam to vent.
3
Bake 10 minutes. Reduce heat to 350 F. Bake and additional 45 minutes or until top crust is lightly browned. Cool on wire rack 5 minutes or until filling stops bubbling. Place serving plate over pie; carefully invert pie onto plate. remove pie plate. Cool completely. Serve topped with whipped cream.

About this Recipe

Course/Dish: Pies
Collection: A+ Apple Pie

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