Topsy Turvy Apple Pecan Pie
Yield
1 piePrep
20 minCook
50 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
|
|
| ½ | cup |
pecan halves
|
|
| ⅔ | cup |
brown sugar
firmly packed |
*
|
| 6 | cups |
Granny Smith apples
|
*
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| ½ | cup |
sugar
|
|
| ½ | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
nutmeg
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
|
|
| 118 | ml |
pecan halves
|
|
| 158 | ml |
brown sugar
firmly packed |
*
|
| 1.4 | l |
Granny Smith apples
|
*
|
| 3E+1 | ml |
lemon juice
|
|
| 15 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
|
|
| 2.5 | ml |
cinnamon
|
|
| 2.5 | ml |
nutmeg
|
|
| 1.3 | ml |
salt
|
|
Directions
Spread softened butter evenly on bottom and dises of pie pan.
Press pecan halves, rounded side down, into butter.
Pat brown sugar evenly over pecans.
Roll out enough pastry for 1 crust; place in pie pan over siguar; trim, leaving ½ inch overhang.
Combine remaining ingredients; pour into pie pan, keeping top level.
Top with remaining pastry; trim even with bottom crust; fold edges together, flush with rim; flute.
Prick top of pie with fork.
Bake in hot oven, 450 degrees, 10 mins.; reduce heat to moderate, 350℉ (180℃); bake 30 to 45 minutes or longer, or until apples are tender.
Remove from oven. When syrup in pan stops bubbling, place serving plate over pie; invert.
Carefully remove pie pan. SERVE HOT.
