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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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It tastes as good as its fun presentation. Pecans, apples and brown sugar shine in this upside-down pie. Ingredients:
1 cup chopped pecans |
1/2 cup firmly packed light brown sugar |
1/3 cup butter, melted |
1 (15-oz.) package refrigerated piecrusts, divided |
4 medium-size granny smith apples, peeled and cut into 1-inch chunks (about 1 3/4 lb.) |
2 large jonagold apples, peeled and cut into 1-inch chunks (about 1 1/4 lb.) |
1/4 cup granulated sugar |
2 tablespoons all-purpose flour |
1 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
Directions:
1. Preheat oven to 375°. Stir together first 3 ingredients, and spread onto bottom of a 9-inch pie plate. Fit 1 piecrust over pecan mixture in pie plate, allowing excess crust to hang over sides.
2. Stir together Granny Smith apples and next 5 ingredients. Spoon mixture into crust, packing tightly and mounding in center. Place remaining piecrust over filling; press both crusts together, fold edges under, and crimp. Place pie on an aluminum foil-lined jelly-roll pan. Cut 4 to 5 slits in top of pie for steam to escape.
3. Bake at 375° on lower oven rack 1 hour to 1 hour and 5 minutes or until juices are thick and bubbly, crust is golden brown, and apples are tender when pierced with a long wooden pick through slits in crust. Shield pie with aluminum foil after 50 minutes, if necessary, to prevent excessive browning. Cool on wire rack 10 minutes. Place a serving plate over top of pie; invert pie onto serving plate. Remove pie plate, and replace any remaining pecans in pie plate on top of pie. Let cool completely (about 1 hour).
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