pom couscous

pom steak

oftt

Upside Down Apple Pie

by Lisa
Print Email

6 Tablespoons butter, melted & divided
1/2 cup packed light brown sugar
1/2 cup chopped pecans
2 refrigerated pie crusts
1 cup granulated sugar
1/3 cup all purpose flour
3/4 teaspoon cinnamon
1/4 teaspoon apple pie spice (I added this, it was not in the original recipe)
5 large Granny Smith apples, peeled, cored & cut into 1/2" slices

Coat a deep-dish pie plate with nonstick cooking spray and line it with parchment paper.  Coat the paper with cooking spray also.  Now, I used a deep-dish pie plate, the Emile Henry brand from Williams-Sonoma and it is a little deep for refrigerated dough (there is not a lot of hangover for sealing the two crusts together).  I think a regular pie plate would be fine.
 
In a small bowl combine 4 Tablespoons of melted butter, brown sugar and pecans.  Mix well and spread evenly over the bottom of the pie plate, on top of the parchment.  Place one of the crusts in the pie plate, pressing it firmly against the nut mixture and up the sides of the plate.  Set aside.

In a large bowl, combine granulated sugar, flour, cinnamon and the remaining 2 Tablespoons of melted butter.  Mix well.  Add the apples in and toss gently to coat.  Spoon into the pie crust.

Place the second crust over the apple mixture.  Trim and fold the edges together to seal and cut some slits in the top of the crust for venting.  Because my pie dish is so deep I sealed the edges the best I could.  I really couldn't fold and seal but it didn't matter at all.
 
Bake 1 to 1-1/4 hours or until crust is golden brown in a 375 degree oven.  (Mine took 1-1/4 hours in the bottom third of my oven.)  Make sure to place a cookie sheet on the bottom oven rack to catch any drips from the pie.

Let the pie cool for 5 minutes and then place a plate that is larger than the pie on top of it and flip it over.  Use oven gloves as it will still be hot.  Remove the pie plate and gently lift the paper.  Allow to cool.  Serve warm or at room temperature.

--Recipe from Mr. Food.com 

Restaurant News

Kajitsu
New York
by Michael Tucker

kajitsu-300x200To celebrate my vegan’s birthday, I called Kajitsu on 9th street in the East Village and made reservations. Actually, I had serious reservations. Kajitsu is Shojin cuisine, which means we’d be...

Read more...
Peameal Bacon of Toronto
Canada
by Amy Sherman

peamealsandwichOn my first trip to a city I always try to experience the things that the place is famous for, especially the food. Recently I was in Toronto which is a very diverse city with all kinds of food,...

Read more...
Eastern Standard Kitchen
Boston
by Kitty Kaufman

escalamariThese guys are pros at brasserie: noisy, friendly, and day or night, busy. If you're upstairs at Boston's Hotel Commonwealth, nix room service and come on down when breakfast rolls at 7 with...

Read more...
Old School London Eats
London - British Isles
by Carolan Nathan

rulesdining.jpgRules is the oldest restaurant in London. Situated in Maiden Lane, Covent Garden, this eaterie is simply splendid not only for the food but also its history and the pictorial passing of time...

Read more...