Upside down pecan apple pie
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chopped pecans |
| ½ | cup | Br.sugar |
| ½ | cup | Melted butter or margarine |
| 1 | pack | Refrigerated pie crusts |
| 6 | cups | Apples; thinly sliced |
| ¼ | cup | Sugar |
| 2 | Tbsp.flour | |
| 1 3/16 | teaspoon | Cinnamon |
| ⅓ | teaspoon | Nutmeg |
Directions
Combine pecans, br. sugar and margarine in a 9" pie pan. Spread evenly over bottom of pan. Place pie crust over pecan mixture. In a large bowl, combine apples, sugar, flour, cinnamon, and nutmeg. Spoon into crust-lined pan. Top with remaining crust. Fold edge of top crust under bottom crust. Press together to seal. Flute edge. Cut slits in top crust. Bake 375 for 40-50 minutes. Cover edge of crust with strips of foil after 15-20 minutes of baking time to prevent excessive browning. Cool pie upright for 5 minutes.
Place serving plate over pie; invert. Carefully remove pan. Cool at least 1 hour before serving.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "FLO" <gulf@...> on Oct 24, 1997