Sunday, November 28, 2010

Upside Down Apple Pecan Pie

My parents came in from Georgia for Thanksgiving, so I didn't have to cook a thing.
But I still wanted to contribute!

I saw this recipe from the TidyMom blog and knew I HAD to try it!  Mine turned out fabulously - eventually.  I think I had an extra cast iron skillet in the bottom of the oven which messed with the cooking time. The FIRST time I took it out, I had flipped it out onto the pan and realized the apples in the bottom weren't fully cooked yet! So I RE-flipped it, put it back in the oven (without the skillet!) and baked a little while longer.

It was fabulous! Not for the faint of heart, the pecan mixture adds a LOT of sweetness to a normally-tart apple pie.

Thanks to my hubby for the beautiful pictures!

 And my little turkey is officially bigger than the one we cook!  (Last time we did this, she wasn't!)

Upside-Down Apple Pecan Pie 

From TidyMom

1 cup chopped pecans
1/2 cup firmly packed brown sugar
1/3 cup melted margarine or butter
1 box of Pillsbury All Ready Pie Crust
1 tsp flour
6 cups (6 medium) sliced & peeled apples
1/4 cup sugar
2 Tbsp flour
1/2 tsp cinnamon
1/8 tsp nutmeg

Heat oven to 375°F.

1. In 9" pie plate, combine pecans, brown sugar and margarine; spread evenly over bottom of pan.
2. Prepare pie crust according to package direction for two-crust pie (flouring each side of crust).
Place bottom crust over pecan mixture in pan.
3. press crust down around sides of pan.
4. In large bowl, combine apples, sugar, flour, cinnamon and nutmeg. mix lightly.
5. Spoon into pie crust-lined plate.
6. Top with second pie crust, and flute.
7. Cut slits in several places.
8. Place pie plate on cookie sheet and bake at 376° for 40-50 minutes or until crust is golden brown. Cool pie upright in pan for 5 minutes
9. Place serving plate over pie (after cooling for 5 mins)
10. Invert pie, Carefully remove pan. Some nuts may remain in pan, replace on pie with a knife
Cool at least 1 hour before serving.

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