Yes, that is what this pie is.
Upside Down Apple Pecan Pie is one of the best pies I have EVER eaten. It’s a bit like a cake within a pie. The apples are absolutely wonderful tucked between the tender pastry and bathed in all of the buttery-sugary goodness. The glazed pecans add a crunchy element that is irresistible. And the pie looks amazing, too, in all its rustic glory.
I’ve seen some versions of this recipe that use purchased pie crusts. I bet that would work fine to save some time, but this particular pastry was a real winner.
Upside Down Apple Pecan Pie
Ingredients for pastry:
3 cups flour
1 tablespoon sugar
1 teaspoon salt
3/4 cup cold butter, cubed
1/3 cup shortening, cubed
4 to 6 tablespoons cold water
Ingredients for pecans:
1/2 cup brown sugar
1/4 cup butter, melted
1 cup pecan halves
Ingredients for filling:
1 cup sugar
1/3 cup flour
2 tablespoons butter, melted
1/4 teaspoon cinnamon
8 cups peeled tart apples, thinly sliced
1. In a food processor, combine the flour, sugar and salt. Pulse until blended. Add butter and shortening and pulse until mixture resembles coarse crumbs. With machine running, gradually add water until dough forms a ball.
2. Divide dough into two portions with one being slightly larger than the other. Wrap each in plastic wrap. Refrigerate for 45 minutes or until easy to handle. (I made the dough a day ahead.)
3. Coat a 9-inch deep-dish pie plate with cooking spray. Line bottom and sides of plate with parchment paper. Coat paper with cooking spray and set aside. (Don’t get too worried about how it fits in. The dough and filling will push the paper down into place.)
4. In a small bowl, combine brown sugar and butter then stir in pecans. Arrange in the bottom of prepared pie plate with rounded sides of pecans facing down. (Again, don’t let yourself worry about which side of the pecan is down. It is kind of hard to see with the crusting of sugar. In the end, it really doesn’t matter.)
5. On a lightly floured surface, roll out larger portion of dough to fit bottom and sides of pie plate. Transfer to plate and press the crust firmly against pecans and sides of pie plate. Trim edge.
6. In a large bowl, combine the sugar, flour, butter and cinnamon. Add apples and toss to coat.
7. Fill crust with the apple mixture.
8. Roll out remaining pastry to fit top of pie and place over filling. Trim and seal edges. Cut slits in pastry.
9. Place a foil-lined baking sheet on a rack below the pie to catch any spills.
10. Bake pie at 375°F for 60-70 minutes or until golden brown.
11. Carefully loosen the parchment paper around edge of pie and invert hot pie onto a serving plate. Remove paper. Cool for at least 15 minutes before serving.
Serves 8 to 10
Recipe from Taste of Home Magazine
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