Stouffers Apple Walnut Upside-down Pie |
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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Stouffer's was a wonderful Pittsburgh restaurant at the corner of Wood Street and Forbes and is much-missed . It had the BEST food! Try this pie and you'll taste for yourself how good it was. Absolutely perfect, and a gorgeous presentation, too. Read more . Recipe from the Pittsburgh Post-Gazette Ingredients:
4 t. butter |
1/3 c. brown sugar |
1/3 c. chopped walnuts |
pastry for a 2-crust pie |
4 c. apples, peeled, cored and cut into 3/4 cubes |
7/8 c. sugar |
3 t. flour |
3/4 t. cinnamon |
1/8 t. ground nutmeg |
1/4 t. salt |
Directions:
1. Melt butter and add brown sugar; beat to combine.
2. Spread butter-sugar mixture in the bottom of a 10 pie pan.
3. Sprinkle chopped walnuts over butter-sugar mixture.
4. Divide pie pastry in half; roll each half to 1/8 thick. Carefully line prepared pie pan with dough so as not to make holes in dough with nuts. Trim even with edge of the pan.
5. Fill pan with cubed apples.
6. Combine granulated sugar, flour, cinnamon, nutmeg and salt; blend thoroughly; sprinkle evenly over apples.
7. Place top crust on pie and trim even with edge of pan. Price top with tines of a fork (do not slash with a knife). Seal crust edges and roll edges toward the center of pie. There should be no crust touching the trim of the pan. (Remember this pie will be inverted.)
8. Bake at 375 for 50-55 minutes. Remove from oven (sugar may bubble out). Carefully run a knife around the edge of pan to loosen pie; invert onto a serving plate. Let stand 2 minutes. Remove pan.
9. Serve warm with whipped cream.
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