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

Sundance Resort's Pear Cobbler with Almond Crumble
Utah
by Chef Mark Shoup

Sundance Ski Resort UtahChef Mark Shoup knows about cold weather. The executive chef at Robert Redford’s Sundance Resort in Utah serves up a lot of hot comfort food when hungry skiers sit down in the main dining room,...

Read more...
One Foodie Night in Boston
Boston
by Payman Emamian

ImageI have often found myself envious of some guys because of their wives. Not because of their looks, great figures or personalities, my wife has all that and more. Before any ladies reading this get...

Read more...
Taranta Italian-Peruvian Fusion in Boston
Boston
by Kitty Kaufman

taranta duarteIt's 100 degrees. There's Dead concert traffic choking the five o'clock crawl. We cross five lanes from Faneuil Hall to the North End to find a bad, as in not good, DJ holding forth at the Hanover...

Read more...
The Smuggler's Speciality Restaurant
London - British Isles
by Laura Johnson

ss_town.jpg

One of my favorite bites of 2009 was a bit of a trek, which is most unfortunate because if I lived nearby I would be a regular. I'd eat there so often they'd probably have to name a table...

Read more...