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Ingredients
| 9" pie shells: 2 shells |
| salted butter: 1/4 cup |
| pecans: 1/2 cup (halves) |
| light brown sugar (packed): 1/2 cup |
| whole apples: 5 (large//peeled, cored and sliced) |
| lemon juice: 1 Tbl |
| all-purpose flour (unsifted): 1 Tbl |
| granulated sugar: 1/2 cup |
| ground cinnamon: 1/2 tsp |
| ground nutmeg: 1/2 tsp |
| salt: 1 dash |
Topsy-Turvy Apple Pie
Credit: AllRecipes
User rating:
"This unique double-crusted apple pie is inverted after baking so that the brown sugar and pecan layer is on top."
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Prep Time
min -
Cook Time
min -
Servings
8 serving(s)
Tags
Directions
- Preheat oven to 400 degrees F (200 degrees C).
- Spread butter or margarine evenly on bottom and sides of a 9-inch pie plate. Press pecans, rounded side down, into butter layer. Pat brown sugar evenly over nuts, then lay one pastry shell over brown sugar layer.
- Place apples in a large bowl and sprinkle with lemon juice.
- In a small bowl combine flour, sugar, cinnamon, nutmeg, and salt. Mix well. Toss mixture with apples, coating thoroughly.
- Spread apples into pie plate. Cover apples with second pastry shell. Crimp edges of pastry and make steam vents in top.
- Bake in preheated oven for 50 minutes. Cool 5 minutes then place serving plate over top of pie; invert pie onto plate. Carefully remove pie pan. Serve warm or cool.