Upside Down Apple- Pecan Pie

Pat Duran

By
@kitchenChatter

You know my best friend "Betty", has shared this recipe with me - I liked it so much I want to share it with you.
This tasty fruit-filled pie has a pretty topping of pecan halves and melted brown sugar.-A drizzle of caramel sauce won't hurt it either!!

Recipe and photo by Betty Crocker.


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Comments:

Serves:

8 servings

Prep:

35 Min

Cook:

50 Min

Method:

Bake

Ingredients

PECANS:

1/4 c
butter or margarine, softened
30 medium
pecan halves
1/3 c
brown sugar, firmly packed
1 Tbsp
corn syrup

PASTRY:

2 c
all purpose flour flour-gold medal
1 tsp
salt
2/3 c
plus 2 tablespoons shortening, solid
4-6 Tbsp
ice cold water

FILLING:

4 c
fresh sliced tart apples
1/2 c
granulated sugar
1/3 c
all purpose flour-gold medal
1 Tbsp
lemon juice
1 Tbsp
or to taste -apple pie spice

Directions Step-By-Step

1
Pecans:
Cut 15-inch round of heavy duty foil. Line 9-inch glass pie plate with this foil, leaving 2-inches overhanging rim of plate.
Spread butter over foil lining.
Place pecans rounded side down, on butter.
In a small bowl, mix brown sugar and corn syrup; drop by small spoonfuls evenly over nuts and foil.Set aside.
2
Pastry:
In medium bowl, mix flour and slat. Cut in shortening, using pastry blender, until mixture is the size of small peas.Sprinkle with ice water, 1 Tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl- add 1-2 teaspoons more of water if needed.
3
Gather pastry into a ball. Divide in 1/2; shape into 2 flattened pieces on lightly floured surface.Wrap in plastic ; refrigerate about 30 minutes(do not omit this step). This helps the shortening to become slightly firm, which makes the pastry more flaky.
Heat oven to 450^.
4
With floured rolling pin, roll one piece of pastry into a round -2-inches larger than upside-down 9-inch glass pie plate. Fold pastry into 1/4; carefully place crust over pecans and brown sugar mixture in pie plate.
5
Filling:
In medium bowl, mix filling ingredients; pour into pastry . Roll other piece of dough into 12-inch round. Fold in 1/2; cut slits so steam can escape. Place over filling and unfold; seal and flute as desired.Turn up overhanging foil to catch juices and to prevent crust from browning to much. Bake 10 minutes.I always place the pie on a cookie sheet too.
6
Reduce oven to 375^. Bake for 35-45 minutes longer or until crust is brown and juice begins to bubble through slits. Cool 5 minutes.Turn foil away from pastry. Turn pie upside down onto heatproof serving plate; CAREFULL very HOT- peel off foil. Serve warm.

About this Recipe

Course/Dish: Pies, Fruit Desserts
Main Ingredient: Fruit
Regional Style: French
Other Tags: Quick & Easy, For Kids