Upside Down Apple Cheese Pie Recipes

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APPLE AND CHEESE PIE



Apple and Cheese Pie image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h5m

Yield 6 servings

Number Of Ingredients 11

Butter, for greasing the pie dish
5 medium Granny Smith apples, peeled, cored and quartered (about 2 1/2 pounds)
1 cup coarsely grated sharp white Cheddar (4 ounces)
2/3 cup dark brown sugar
2 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon kosher salt
Two 9-inch-diameter, unroll-and-bake refrigerated pie crusts
1 egg white, beaten until frothy

Steps:

  • Position an oven rack on the bottom third of the oven and preheat to 400 degrees F. Butter the sides and bottom of a 9-inch-diameter glass or ceramic pie dish.
  • Cut the apple quarters into 3 wedges. Mix the apples, cheese, sugar, butter, flour, cinnamon, nutmeg and salt in a medium bowl.
  • Unroll one crust and place in the buttered pie dish. Brush the inside of the crust with some of the egg white to coat. Pour the apple filling into the crust. Unroll the second crust and place on top of the filling. Pinch the edge of the top crust and the edge of the bottom crust together to seal. Fold the double edge under and crimp, making a decorative edge. Brush the top of the pie with more of the egg white. Cut several slits in the top crust to allow steam to escape.
  • Bake the pie until the crust is deep golden and the filling is bubbling through the slits, about 1 hour. Cover the edges of the pie with foil if the crust browns too quickly. Cool the pie for about 20 minutes before serving.

MICHAEL'S UPSIDE DOWN APPLE PIE



Michael's Upside Down Apple Pie image

Provided by Food Network

Categories     dessert

Time 3h15m

Yield 6 to 8 servings

Number Of Ingredients 14

2 cups all purpose flour
1 stick butter (1/2 cup)
Small glass water with ice cubes
1 package pecan nut halves
1/3 cup brown sugar
1 tablespoon butter
1/2 stick butter (1/4 cup)
1 cup sugar
1/2 vanilla bean
1 lemon
6 to 8 Granny Smith apples
1 rounded teaspoon cinnamon
1 pinch grated nutmeg
2 tablespoons all-purpose flour

Steps:

  • To make pastry sift flour into a bowl. Cut cold butter into small pieces with a wire cheese cutter. Add butter to flour and work it into the flour with the back of a fork. Do not use your hands or anything that would add heat to the mixture. When the butter has been worked into the flour as much as possible, add ice water, 1 tablespoon at a time and mix it in with a large spoon. It will probably only take 2 or 3 tablespoons of water to form the dough. As soon as the dough can be rolled into a ball in the bowl put it in plastic wrap and place it in the refrigerator.
  • When the dough has been in the refrigerator for 1/2 hour, start to coat the bottom of the pie pan. I prefer to use the deepest pie pan I can find. Spread 1 tablespoon of butter over the bottom and sides of the pie pan. Depending on the size of the pan you might have to use more or less, but I like my coating to be generous. Then sprinkle 1/3 cup of brown sugar over the butter, with a light coating covering the bottom and sides. As with the butter you may have to use more or less depending on pan size. Then place the pecan nut halves, flat side up, on the bottom and sides of the pan. I start in the middle with 1 nut and then put the rest in circles around the center, closely spaced. Finish with a layer of nuts covering the side of the pan. The entire bottom and sides should be covered with nuts. Next take the dough out of the refrigerator, cut the ball in 1/2, wrap 1/2 in the plastic wrap and put it back in the refrigerator. Roll out the other 1/2 taking care not to handle the dough too much. Place the rolled out dough in the pie pan over the pecan nut coating, and trim the edges. Cover with plastic wrap and put in the refrigerator.
  • Preheat the oven to 450 degrees F.
  • To make the filling place 1/4 cup of butter and 1 cup of sugar in a small pan and cook over medium heat. When the butter and sugar have mixed into a liquid form add 1/2 vanilla bean. Stir the mixture constantly until it starts to turn brownish, or caramelized. Then remove it from the heat. Fill a large bowl with cold water and squeeze in 1/2 of the lemon. Peel the apples, cut into thin slices and put into the bowl with cold lemon water. I like to cut the slices rather thin, 1/8-inch or so. In a small bowl mix together 1 rounded teaspoon cinnamon, 1 pinch nutmeg, and 2 tablespoons of all-purpose flour. Drain the apples in a colander and wipe all water out of the large bowl. Put the apples back in the bowl and sprinkle with the cinnamon, nutmeg and flour mixture. Mix until they are all covered.
  • Take the pie pan out of the refrigerator and put 1/2 on the apples over the bottom pastry layer. Squeeze 1/2 of the lemon into the caramelized butter and sugar mixture, mix and pour half of the mixture through a sieve onto the apples. Layer the other 1/2 of the apples on top of that and pour on the rest of the caramelized mix. The pie should be just slightly over filled, and formed to a dome in the middle. Remove the second half of the pastry ball from the refrigerator and roll it out. Brush the bottom lip of the pie pastry with water to help form a seal. Place the rolled pastry on top of the pie and trim with kitchen scissors. Crimp the edges together with your fingers to make a good seal between the top and bottom pastry layers. Cut 3 small slits in the top to allow steam to escape. Place pie on a cookie sheet and wrap aluminum foil around the pie edges.
  • Place the cookie sheet and pie in the center of the oven and allow to cook for 15 minutes. Then reduce the heat to 350 degrees F and cook for an additional 25 minutes. Remove the aluminum foil and check the crust to see if it is golden brown. You will probably have to continue to cook for another 5 to 10 minutes for the crust to turn golden brown. Remove the pie from the oven and allow it to set for 5 minutes. Then place a large plate over the top of the pie and flip it over. Gently lift the pie pan off of the pie. It should come off clean, but if any pecans stick to the pie pan remove them and put them back on the pie. Allow to cool at least 1 1/2 hours before cutting.

UPSIDE-DOWN APPLE CHEESE PIE



Upside-Down Apple Cheese Pie image

When you want to serve something different for dessert, turn to my unique treat. The cheesecake-like pie features slices of tart apples and a delectable caramelized topping.-Lisa Dilworth, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 6-8 servings.

Number Of Ingredients 13

2/3 cup chopped pecans
1/2 cup packed brown sugar
3 tablespoons butter, melted
Pastry for double-crust pie (9 inches)
1 package (8 ounces) cream cheese, softened
1/2 cup shredded cheddar cheese
1 tablespoon plus 1 cup sugar, divided
1 teaspoon vanilla extract
4 cups thinly sliced peeled tart apples
1/4 cup all-purpose flour
2 tablespoons lemon juice
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger

Steps:

  • In a small bowl, combine the pecans, brown sugar and butter; spread into a greased 9-in. pie plate. Roll out one pastry to fit the pie plate; place over pecan mixture. Trim pastry even with edge of plate., In a small bowl, beat the cream cheese, cheddar cheese, 1 tablespoon sugar and vanilla until blended; spread over pastry. In large bowl, combine the apples, flour, lemon juice, cinnamon, ginger and remaining sugar; pour over cheese mixture., Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. , Bake at 375° for 45-50 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving plate. Serve warm.

Nutrition Facts : Calories 670 calories, Fat 37g fat (17g saturated fat), Cholesterol 60mg cholesterol, Sodium 362mg sodium, Carbohydrate 79g carbohydrate (48g sugars, Fiber 2g fiber), Protein 7g protein.

UPSIDE DOWN CHEESECAKE APPLE PIE RECIPE - (4.6/5)



Upside Down Cheesecake Apple Pie Recipe - (4.6/5) image

Provided by Susan52

Number Of Ingredients 11

Prepared pie crusts for a double crust pie (such as Pillsbury) or your favorite pie crust recipe
2 x 8 oz cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
6 large apples, peeled and thinly sliced (about 1/8")
2 teaspoons lemon juice
1/2 cup white sugar
2 tablespoons flour
2 teaspoons ground cinnamon
caramel sauce for serving (optional)

Steps:

  • Preheat oven to 400°F. Line a pie pan with the bottom pie crust. With mixer on high, combine cream cheese, sugar and vanilla until fluffy. Add in eggs and mix until combined. Pour cream cheese mixture into the pie crust. In large bowl, combine apples, lemon juice, sugar, flour and cinnamon. Gently place apples on top of cream cheese mixture. Top apples with second pie crust turning the crust inwards to bake. Cut a few small slits into the top of the pie. Line a pan with parchment paper and place the pie on the pan. Cover loosely with a piece of foil and bake 30 minutes. Remove foil and bake an additional 30 minutes or until the apples feel soft when a knife is inserted. Remove from the oven and cool 10 minutes. Place a large plate over the top of the pie and flip it upside down releasing the pie onto the plate. Cool 1 hour on the countertop and then refrigerate 4 hours or overnight. Serve cold with caramel sauce.

UPSIDE-DOWN APPLE PIE



Upside-Down Apple Pie image

This pie has won eight ribbons at area fairs. People say it looks and tastes like a giant apple-cinnamon bun. I take time off from work around the holidays to fill pie requests from family and friends. The recipe has become everyone's favorite. -Susan Frisch, Germansville, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 17

2 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons shortening
2 tablespoons cold butter
5 to 7 tablespoons orange juice
FILLING:
6 tablespoons butter, melted, divided
1/2 cup packed brown sugar
1/2 cup chopped pecans
8 cups thinly sliced peeled tart apples (about 1/8 inch thick)
1 cup sugar
1/3 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
GLAZE:
1/2 cup confectioners' sugar
2 to 3 teaspoons orange juice

Steps:

  • In a large bowl, combine flour and salt; cut in shortening and butter until crumbly. Gradually add orange juice, tossing with a fork until dough forms a ball. Divide dough into two balls. Wrap in plastic; refrigerate for at least 30 minutes. , Line a 9-in. deep-dish pie plate with heavy-duty foil, leaving 1-1/2 in. beyond edge; coat the foil with cooking spray. Combine 4 tablespoons butter, brown sugar and pecans; spoon into prepared pie plate. , In a large bowl, combine the apples, sugar, flour, cinnamon, nutmeg and remaining butter; toss gently., On waxed paper, roll out one ball of pastry to fit pie plate. Place pastry over nut mixture, pressing firmly against mixture and sides of plate; trim to 1 in. beyond plate edge. Fill with apple mixture. , Roll out remaining pastry to fit top of pie; place over filling. Trim to 1/4 in. beyond plate edge. Fold bottom pastry over top pastry; seal and flute edges. Cut four 1-in. slits in top pastry. , Bake at 375° for 50-55 minutes or until apples are tender and crust is golden brown (cover edges with foil during the last 20 minutes to prevent overbrowning if necessary)., Cool for 15 minutes on a wire rack. Invert onto a serving platter; carefully remove foil. Combine glaze ingredients; drizzle over pie.

Nutrition Facts : Calories 613 calories, Fat 26g fat (10g saturated fat), Cholesterol 31mg cholesterol, Sodium 270mg sodium, Carbohydrate 92g carbohydrate (60g sugars, Fiber 4g fiber), Protein 5g protein.

UPSIDE-DOWN APPLE PECAN PIE



Upside-Down Apple Pecan Pie image

This is by far the best apple pie I've ever had, and anyone who likes apple pie who has tried it agrees, this is a wonderful variation of an all-American favorite. Enjoy with a scoop of vanilla ice cream.

Provided by TJ4GOD721

Categories     Desserts     Pies     Pecan Pie Recipes

Time 2h20m

Yield 8

Number Of Ingredients 9

1 cup chopped pecans
½ cup firmly packed brown sugar
⅓ cup margarine, melted
1 pastry for a 9 inch double crust pie
6 cups Granny Smith apples - peeled, cored and sliced
¼ cup white sugar
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a 9 inch deep-dish pie pan, combine pecans, brown sugar and margarine; spread into a single layer. Roll out dough, and place bottom crust over pecan mixture.
  • In a large bowl, combine apples, sugar, flour, cinnamon and nutmeg. Pour into crust in pan. Top with second crust. Fold edges of crust over, and flute to seal edges. Make several small slits in the top to allow steam to escape.
  • Place pan on foil or cookie sheet during baking to guard against spillage. Bake in preheated oven for 40 to 50 minutes, or until crust is golden brown and apples are tender.
  • Cool pie in pan for 5 minutes. Place serving plate over pie, and flip to invert, being careful not to come in contact with molten sugar. If some of the nuts stick to the pan, remove them with a knife, and place on pie. Allow to cool for 1 hour.

Nutrition Facts : Calories 522.5 calories, Carbohydrate 55.7 g, Fat 33.2 g, Fiber 5 g, Protein 4.7 g, SaturatedFat 6 g, Sodium 326.2 mg, Sugar 30 g

UPSIDE DOWN CHEESECAKE APPLE PIE RECIPE - (4.3/5)



Upside Down Cheesecake Apple Pie Recipe - (4.3/5) image

Provided by scratch cook

Number Of Ingredients 11

Prepared pie crusts or your favorite crust recipe
2 , 8oz cream cheese, softened
1/2 cup sugar
1 tsp vanilla
2 eggs
6 large apples, peeled and thinly sliced
2 tsp lemon juice
1/2 cup sugar
2 tbsp flour
2 tsp ground cinnamon
caramel sauce (optional)

Steps:

  • Preheat oven to 400°F. Line a pie pan with the bottom pie crust. With mixer on high, combine cream cheese, ½ cup sugar and vanilla until fluffy. Add in eggs and mix until combined. Pour cream cheese mixture into the pie crust. In large bowl, combine apples, lemon juice, ½ cup sugar, flour and cinnamon. Gently place apples on top of cream cheese mixture. Top apples with second pie crust turning the crust inwards to bake. Cut a few small slits into the top of the pie. Line a cookie sheet with parchment paper and place the pie on the cookie sheet. Cover pie loosely with a piece of foil and bake 30 minutes. Remove foil and bake an additional 30 minutes or until the apples feel soft when a knife is inserted. Remove from the oven and cool 10 minutes. Place a large plate over the top of the pie and flip it upside down releasing the pie onto the plate. Cool 1 hour on the countertop and then refrigerate 4 hours or overnight. Serve cold with caramel sauce.

MRS. HOVIS'S HOT UPSIDE-DOWN APPLE PIE



Mrs. Hovis's Hot Upside-Down Apple Pie image

Provided by Craig Claiborne

Categories     dessert

Time 1h40m

Yield 12 or more servings

Number Of Ingredients 9

2 cups unbleached flour
1/2 pound chilled butter, cut into small pieces
5 to 6 tablespoons ice water
8 tablespoons melted butter
1 cup dark brown sugar
1 tablespoon grated lemon rind
2 teaspoons arrowroot
4 or 5 apples, such as Granny Smiths, about 2 pounds
2 tablespoons bourbon

Steps:

  • Put the flour in a mixing bowl and add the butter pieces. Work the flour and butter together with the fingers or a pastry blender until well blended.
  • Gradually sprinkle the mixture with ice water, using only enough so that the dough holds together and can be formed into a ball. Shape the dough into a ball and flatten slightly. Wrap closely in plastic wrap and refrigerate until ready to use.
  • Pour the melted butter into a dish about 1 1/2 to 2 inches deep and 12 inches in diameter (the dish might also be rectangular).
  • Sprinkle evenly with the brown sugar, grated lemon rind and arrowroot.
  • Peel the apples and cut away any blemishes. Quarter the apples and cut away the cores. Cut the quarters lengthwise in half. Arrange the apple pieces in neat concentric circles over the brown sugar mixture.
  • Sprinkle the bourbon over the apples.
  • Roll out the dough on a lightly floured surface into a circle about 13 inches in diameter. Carefully place the dough on top of the apples and gently fold over the overhanging edges toward the center, pressing down lightly all around the outer rim of dough so that the apples are totally covered with dough.
  • Cover closely with plastic wrap and refrigerate until ready to bake.
  • When ready to bake preheat the oven to 400 degrees.
  • Place the pie in the oven and bake one hour. Remove to a rack and let cool briefly.
  • Run a knife around the inside rim of the pie. Place a large dish over the pie. Quickly invert the pie onto the plate. Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 369, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 23 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 15 grams, Sodium 8 milligrams, Sugar 18 grams, TransFat 1 gram

UPSIDE-DOWN SOUTHERN APPLE PIE



Upside-Down Southern Apple Pie image

Make and share this Upside-Down Southern Apple Pie recipe from Food.com.

Provided by Bliss

Categories     Pie

Time 55m

Yield 1 9inch pie

Number Of Ingredients 11

1/4 cup butter or 1/4 cup margarine, softened
2/3 cup pecan halves
2/3 cup firmly packed brown sugar
1 pastry for a double-crust 9-inch pie
6 cups peeled and sliced cooking apples (about 1 3/4 lb)
1 lemon, juice of
1/3 cup firmly packed brown sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Steps:

  • Spread butter in bottom of 9" deep-dish pieplate.
  • Arrange pecan halves, rounded sides down, on bottom of pieplate; gentle press into butter.
  • Sprinkle 2/3 c.
  • brown sugar over pecans, and gently press.
  • Roll half of pastry to 1/8" thickness on lightly floured surface; transfer to a pieplate; and press firmly onto bottom and sides of pieplate.
  • Trim off excess pastry along edges; set saide.
  • Combine apples and lemon juice in a large mixing bowl.
  • Combine 1/3 c.
  • brown sugar and remaining ingredients Sprinkle over apple mixture, and toss gently.
  • Spoon apple filling evenly into pastry shell.
  • Roll remaining pastry to 1/8" thickness; transfer to top of pie.
  • Trim off excess pastry along edges.
  • Fold edges under, and flute.
  • Prick top of crust with a fork for steam to escape.
  • Bake at 450° for 10 min.
  • Reduce temperature to 350°, and bake an additional 30-40 min.
  • Cool 5 minutes.
  • Place plate on top of pie, and invert.
  • Yield: one 9" pie.

Nutrition Facts : Calories 3950.1, Fat 214.8, SaturatedFat 63.5, Cholesterol 122, Sodium 2872.8, Carbohydrate 502.2, Fiber 38.8, Sugar 294.3, Protein 31.7

APPLE PIE UPSIDE-DOWN CAKE



Apple Pie Upside-Down Cake image

Apple pie upside-down cake borrows all the flavors of its cousin and transforms them into a syrupy shallow cake that's unexpectedly elegant.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 14

1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature, plus more for pan
1 1/2 cups packed light brown sugar
3 tablespoons Calvados
3/4 teaspoon plus a pinch of salt
3 whole cinnamon sticks
6 Braeburn or McIntosh apples (about 2 1/2 pounds), peeled, cored, and cut into 1/4-inch-thick rings
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon ground cinnamon
1 1/2 cups granulated sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup sour cream

Steps:

  • Preheat oven to 375 degrees, with rack in lower third of oven. Butter a 12-inch round tart pan with a removable bottom; line with a parchment round, and butter parchment. Wrap exterior of pan with foil.
  • With an electric mixer on medium-high speed, beat 1/2 cup (1 stick) butter, the brown sugar, Calvados, and a pinch of salt until pale and fluffy, 2 to 3 minutes. Spread mixture in prepared pan. Arrange apple rings in pan (you may not need all the apple rings; use the prettiest ones), and press them gently into mixture. Place cinnamon sticks in gaps. Sift together flour, baking soda, baking powder, remaining 3/4 teaspoon salt, and the ground cinnamon into a bowl.
  • With mixer on medium-high speed, beat remaining 3/4 cup (1 1/2 sticks) butter and the granulated sugar in a clean bowl until pale and fluffy, 2 to 3 minutes. Beat in eggs, 1 at a time, and vanilla. Reduce speed to low. Add flour mixture in 2 batches, alternating with the sour cream and beginning and ending with the flour; beat until just combined. Spread batter evenly over apples.
  • Bake until cake is golden brown and a cake tester comes out clean, about 45 minutes. Transfer to a wire rack to cool 15 minutes, then carefully invert onto a serving plate.

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From recipeshappy.com


UPSIDE-DOWN APPLE PIE RECIPE - BBC FOOD
In a 20cm/8in ovenproof frying pan, arrange a layer of butter cubes and using a spoon squash the cubes to form an even layer. Sprinkle over the sugar, covering all …
From bbc.co.uk


UPSIDE DOWN CHEESECAKE APPLE PIE - REFFORS.COM
2021-04-10 Pour cream cheese mixture into the pie crust. In large bowl, combine apples, lemon juice, ½ cup sugar, flour and cinnamon. Gently place apples on top of cream cheese mixture. Top apples with second pie crust turning the crust inwards to bake. Cut a few small slits into the top of the pie. Line a pan with parchment paper and place the pie on ...
From reffors.com


APPLE UPSIDE-DOWN PIE RECIPE - PILLSBURY.COM
2021-04-20 Bake 50 minutes. If necessary, cover crust edge with strips of foil to prevent excessive browning; continue baking 10 to 15 minutes longer or until apples are tender and crust is golden brown. Cool on cooling rack 10 minutes. Carefully turn pie upside down onto heatproof serving plate. Remove pie plate; replace any pecan mixture.
From pillsbury.com


BEST UPSIDE-DOWN APPLE PIE | MRFOOD.COM
2020-10-23 Unroll 1 pie crust and place it in pie plate, pressing crust firmly against nut mixture and sides of pie plate; set aside. In a large bowl, combine granulated sugar, flour, cinnamon, and remaining butter; mix well. Add apples and toss gently to coat. Spoon into pie crust. Unroll second pie crust and place over apple mixture.
From mrfood.com


UPSIDE DOWN CHEESECAKE APPLE PIE! - MASTERCOOK
2015-04-26 Prepared pie crusts for a double crust pie (such as Pillsbury) or your favorite pie crust recipe; 2 x 8 oz cream cheese, softened; 1/2 cup sugar; 1 teaspoon vanilla; 2 eggs; 6 large apples, peeled and thinly sliced (about 1/8") 2 teaspoons lemon juice; 1/2 cup white sugar; 2 tablespoons flour; 2 teaspoons ground cinnamon; caramel sauce for ...
From mastercook.com


CINNAMON ROLL APPLE UPSIDE DOWN CAKE RECIPE
2021-06-20 Preheat oven to 350 degrees. Melt 2 tablespoons of butter. Set aside. In a small bowl, whisk the brown sugar and cinnamon together; set aside. In a medium bowl, mix cream cheese, sugar, and vanilla together and then set aside. Place the …
From crayonsandcravings.com


UPSIDE DOWN CHEESECAKE APPLE PIE! – MY ROI LIST
2022-01-08 Place a large plate over the top of the pie and flip it upside down releasing the pie onto the plate. Cool 1 hour on the countertop and then refrigerate 4 hours or overnight. Serve cold with caramel sauce.
From myroilist.com


UPSIDE-DOWN APPLE-PECAN-RAISIN PIE RECIPE | MYRECIPES
Ingredient Checklist. 1 cup pecan halves ; 4 tablespoons butter, melted ; ½ cup firmly packed light brown sugar ; 1 (15-oz.) package refrigerated piecrusts
From myrecipes.com


UPSIDE-DOWN APPLE PIE RECIPE | EAT SMARTER USA
For the dough: Combine flour and salt. Knead in pieces of butter, egg and water. Shape into a ball, wrap in plastic and chill for 1 hour. For the filling: Rinse, quarter, peel and core apples.
From eatsmarter.com


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