Upside Down Apple Pie (explained)
Pat Duran @kitchenChatter
- refrigerated pie crusts for 2 crust pie
- 1 c
- chopped pecans
- 1/3 c
- butter, melted
- 1/2 c
- brown sugar, packed
- 1/2 c
- granulated sugar
- 1/4 c
- light corn syrup (karo)
- 2 Tbsp
- melted margarine
- 1/4 c
- 1 tsp
- grated lemon rind
- 1/2 tsp
- 3 tsp
- 6 c
- apples,pared, cored and sliced (4-5 apples)
- round 8-inch cake pan(you could use a spring form pan ,i think)
- whipped cream or cinnamon ice cream
FIRST THING TO DO:
Combine pecans, melted butter and brown sugar. Place this mixture in the pan on the foil Now place one of the unbaked pie crust over the nut mixture(so that is is covering the nut mixture).
Slice the apples into salt water(2 teas. salt to 1 quart of water- this keeps the apples white and not to turn brown) Drain well; set aside. Mix corn syrup,1/4 cup of the sugar and margarine and pour over apples in bowl. Mix well to coat the apples. Sprinkle remaining ingredients,(except whip cream or ice cream), over apples and mix well. Pour apple mixture in crust.
Place top crust on top of apple mixture,
Flute edge and poke holes in top crust. Bake in pre-heated 375^ oven for 35 minutes. Turn down oven to 350^ and bake 25 minutes more, or until apples test done and crust is golden.
Remove from oven and invert on serving plate right away. Remove foil carefully. Garnish pie with Cinnamon whipped cream of cinnamon ice cream ,when serving.