27 11 / 2011
Upside Down Apple Pecan Pie
I hope you all had a wonderful Thanksgiving! My holiday was spent cooking, eating, playing games, and spending time with my husband and in-laws in our small apartment. It was perfect! I was in charge of the turkey and dessert this year. I was very nervous about cooking the turkey, but it turned out to be a hit! I promise to share the recipe when Thanksgiving comes around next year.
For dessert I wanted to make two types of pies, one pumpkin and one apple. These two types are the quintessential Thanksgiving pies. Just to keep things interesting both the pies I made were twists on the traditional classics. Today I am going to share with you this upside down apple pecan pie, but I promise to share my pumpkin pie variation later this week.
A friend from work made this apple pie once and I begged her for the recipe. I thought Thanksgiving would be the perfect excuse for me to make it myself. It is very simple to make and can be made the day before you plan on serving it. What sets this pie apart from a traditional apple pie is the pecan brown sugar topping. There is no need to worry about a lattice crust or covering the top with leaf cut-outs because after cooking you flip the pie over.
For those of you who are pied out keep this in mind for Christmas. And for those who can’t get enough pie enjoy this soon and more power to you!
Ingredients
1 cup pecans
1/2 cup packed brown sugar
1/2 stick unsalted butter, melted
2 homemade or store bought pie crusts
6 cups peeled, sliced apples
1/4 cup sugar
2 tablespoons & 1 teaspoon flour
2 teaspoons lemon juice
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
Preheat oven to 375 degrees.
In 9 inch pie pan combine pecans, brown sugar, and butter. Spread evenly on bottom of pan. Place one crust over pecan mixture.
In a large bowl, combine apples, sugar, flour, lemon juice, cinnamon & nutmeg. Spoon apples into pie crust lined pan.
Top with the second crust and flute the edges. Cut 4 slits into the pie crust in several places.
Place the prepared pie onto a cookie sheet. Bake for 40-50 minutes or until golden brown.
Cool for 5 minutes. Place a plate over top of pie and invert pie. Cool for one hour.
Serve with whipped cream or ice cream.
