Topsy-Turvy Apple Pie

  • Currently 4/5
"Brown sugar and pecans make the crust special. After baking, the pie gets a twist: it's turned upside down onto the serving plate, transforming the sticky bottom crust into a moist, nutty topping."
From Pillsbury
Makes 8 servings
Glaze and Crust
1/4 cup firmly packed brown sugar
1 Tbsp butter, melted
1 Tbsp corn syrup
1/4 cup pecan halves
1 - 15 oz pkg Pillsbury Refrigerated Pie Crusts, softened as directed
2/3 cup sugar
2 Tbsp all-purpose flour
1/2 tsp cinnamon
4 cups (4 medium) thinly sliced peeled apples
Whipped cream, if desired
1. Heat oven to 425°F. In 9-inch glass pie plate, mix brown sugar, butter and corn syrup. Spread evenly in bottom of pie plate. Arrange pecans over mixture. Make pie crusts as directed on box for Two-Crust Pie, placing bottom crust over mixture in pan.
2. In small bowl, mix granulated sugar, flour and cinnamon. Arrange half of apple slices in crust-lined pie plate. Sprinkle with half of sugar mixture. Repeat with remaining apple slices and sugar mixture. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
3. Place pie on sheet of foil on middle oven rack in oven; bake 8 minutes. Reduce oven temperature to 350°F; bake 35 to 45 minutes longer or until apples are tender and crust is golden brown. Immediately run knife around edge of pie to loosen. Place serving plate upside down over pie; turn serving plate and pie plate over. Remove pie plate. Serve warm or cool with whipped cream.
Meal   SnackCooking Method   Baked
Prep Time   45 minutesCooking Time   45 minutes
Features   Vegetarian


Member since Nov 2008

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