Upside-Down Apple Pie

This pie is baked with a two-crust pastry on top. The pastry is poached apples and after baking the pie is served upside down with pecans on top.

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Ingredients:

• 1/4 cup softened butter  
• 1 1/4 cups pecan halves
• 1/2 cup packed brown sugar  
• Pastry for 9-inch, 2 crust pie (recipe below)
• 1/4 cup apple cider  
• 9 cups sliced, peeled cooking apples
• 1/3 cup granulated sugar  
• 2 tbsp. all purpose flour  
• 2 tsp. apple pie spice or ground cinnamon  
• 1 tsp finely shredded lemon peel
• Whipped cream or ice cream  

Method

Spread 3 tablespoons of the butter evenly on bottom and sides of a 9-inch pie plate. Press pecan halves, rounded side down into butter on bottom and sides of pie plate. Sprinkle brown sugar evenly over pecans. Gently press sugar into pecans. On a floured surface, roll half the pastry into a 12-inch circle. Place round of pastry over brown sugar, gently pressing down. Trim pastry to within 1-inch of pie plate. For filling: In a large saucepan, bring apple cider to a boil. Add apples; cook, covered 4 to 5 minutes or until crisp-tender, stirring once. In a large bowl, combine the granulated sugar, flour, apple pie spice or cinnamon, and lemon peel; gently stir in cooked apples. Arrange apple mixture in pie plate. Dot with remaining 1 tablespoon of butter. On a floured surface, roll out remaining pastry to a 12-inch circle. Place remaining pastry on top of pie. Trim pastry even with bottom crust. Fold bottom crust over top crust, forming a rolled edge. Cut slits in top crust. Cover the edge of the pie with foil to prevent overbrowning during baking. Place the pie on a baking sheet to catch juices. Bake in a 375 degree oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or until apples are tender and crust is golden. Cool for 5 minutes. Loosen edges of pie carefully and invert onto a large serving platter. Serve warm with whipped cream or ice cream. Pastry for 9-inch 2-crust pie: Stir together 2 cups all-purpose flour and 1/2 tsp salt. Using a pastry blender, cut in 2/3 cup shortening until pieces are pea-sized. Measure 6 to 7 tbsp of cold water into a cup. Sprinkle 1 tbsp of the water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tbsp water at a time, until all the dough is moistened. Divide in half. Form each half into a ball. On a lightly floured surface, flatten each dough ball and roll out as directed.

Notes:

Number of servings: 8

Submitted By: texaslinda3089089
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