Upside Down Caramel Apple Pie |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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UPSIDE DOWN CARAMEL APPLE PIE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pusey Estate in Plano Texas in 1991. Ingredients:
2 ready made pie crusts |
1/2 cup firmly packed dark brown sugar |
1/2 cup finely chopped pecans |
1/4 cup melted butter |
1 teaspoon warm honey |
8 baking apples peeled cored and sliced |
1/2 cup white sugar |
1 tablespoon cornstarch |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1 tablespoon butter |
1 teaspoon fresh lemon juice |
Directions:
1. Preheat oven to 400.
2. Combine dark brown sugar, pecans, butter and honey in bottom of a deep dish pie pan.
3. Place one of the pie crusts in the pan on top of caramel mixture.
4. Allow crust to extend over rim of pan.
5. Arrange apple slices in pan then sprinkle with sugar, cornstarch, cinnamon and nutmeg.
6. Dot evenly with slices of butter then sprinkle with lemon juice.
7. Cover pie with top crust then trim and crimp edges.
8. Poke holes with fork to vent then bake at 400 for 15 minutes then reduce heat to 325.
9. Bake an additional 30 minutes then remove from oven and cool.
10. Approximately thirty minutes before serving return to oven a few minutes to loosen caramel.
11. Invert pie on a large plate and serve caramel side up.
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