Apple-Walnut Upside-Down Pie
Apple-Walnut Upside-Down Pie recipe
Yield
1 piePrep
15 minCook
45 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
pie shell (9 inch)
|
|
| ¼ | cup |
brown sugar
firmly packed |
*
|
| 2 | tablespoons |
margarine
or butter, melted |
|
| ½ | cup |
walnuts
chopped |
|
| 4 | cups |
apples
pared and sliced |
|
| 3 | tablespoons |
all-purpose flour
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | teaspoon |
cinnamon
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
pie shell (9 inch)
|
|
| 59 | ml |
brown sugar
firmly packed |
*
|
| 3E+1 | ml |
margarine
or butter, melted |
|
| 118 | ml |
walnuts
chopped |
|
| 946 | ml |
apples
pared and sliced |
|
| 45 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
lemon juice
|
|
| 5 | ml |
cinnamon
ground |
|
Directions
Preheat oven to 400.
In 9 inch pie pan, combine brown sugar, margarine and walnuts.
Carefully place one crust on top of sugar/nut mixture; trim even with edge of pie pan.
Combine remaining ingredients and put into pie crust.
Cover with remaining pie crust; trim even with edge of pie pan.
Fold crust edge inward toward center of pie; seal edges with water.
Prick top of crust to vent; place on foil-covered baking sheet.
Bake 40 to 45 minutes or until golden brown.
Let stand 2 minutes.
Carefully run knife tip around plate to loosen pie.
Invert onto serving platter.
Serve warm with ice cream of whipped cream.
