APPLE UPSIDE-DOWN PIE
Put a twist on your family's favorite dessert with this fun and easy Apple Upside-Down Pie. This unique take on traditional apple pie gets an added crunch from a sweet caramelized brown sugar pecan topping. Best of all, Pillsbury™ Pie Crust does all the heavy lifting, so you can prep your upside-down apple pecan pie in 25 minutes. Nothing makes any occasion feel extra-special like a downright delicious upside-down pie
Provided by Pillsbury Kitchens
Categories Dessert
Time 2h10m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In small bowl, mix brown sugar and melted butter. Spread evenly in bottom of ungreased 9-inch glass pie plate; sprinkle with pecans. Place unrolled pie crust over mixture, allowing excess crust to hang over sides.
- In large bowl, gently mix apples, granulated sugar, flour, cinnamon and nutmeg; spoon onto crust in pie plate.
- Top with second unrolled pie crust. Press edges of crust together, fold under and crimp. Cut slits in several places in top crust. Place pie plate on foil-lined rimmed baking pan.
- 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. Cool at least 30 minutes before serving.
Nutrition Facts : Calories 470, Carbohydrate 65 g, Cholesterol 20 mg, Fat 4 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 36 g, TransFat 0 g
UPSIDE-DOWN APPLE PECAN PIE
I combined two of my favorite recipes to come up with this sensational pie. It won the local apple pie contest a few years ago. I usually make two pies because we always end up wanting more. -Becky Berger, Deerfield, Illinois
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a food processor, combine the flour, sugar and salt; cover and pulse until blended. Add butter and shortening; pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball., Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 45 minutes or until easy to handle., Coat a 9-in. deep-dish pie plate with cooking spray. Line bottom and sides of plate with parchment; coat paper with cooking spray and set aside., In a small bowl, combine brown sugar and butter; stir in pecans. Arrange in the bottom of prepared pie plate with rounded sides of pecans facing down., On a lightly floured surface, roll out larger portion of dough to fit bottom and sides of pie plate. Transfer to plate; press the crust firmly against pecans and sides of pie plate. Trim edge., In a large bowl, combine the sugar, flour, butter and cinnamon. Add apples; toss to coat. Fill crust. Roll out remaining pastry to fit top of pie; place over filling. Trim and seal edges. Cut slits in pastry., Place a foil-lined baking sheet on a rack below the pie to catch any spills. Bake pie at 375° for 60-70 minutes or until golden brown. Carefully loosen the parchment around edge of pie; invert hot pie onto a serving plate. Remove paper. Cool for at least 15 minutes before serving.
Nutrition Facts : Calories 791 calories, Fat 44g fat (19g saturated fat), Cholesterol 68mg cholesterol, Sodium 483mg sodium, Carbohydrate 96g carbohydrate (53g sugars, Fiber 4g fiber), Protein 7g protein.
UPSIDE-DOWN APPLE PECAN PIE
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
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 CARAMEL APPLE PIE
Really good Apple Pecan pie.
Provided by Donna
Categories Desserts Pies Apple Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll out pie crusts, and set aside. In a large bowl, toss apples with lemon juice; set aside.
- Combine 1/4 cup brown sugar, butter and corn syrup; spread in bottom of a 9 inch pie dish (glass or ceramic works best). Sprinkle with chopped pecans. Cover with one pie crust. In a small bowl, mix together 1/2 cup brown sugar, flour, and cinnamon.
- Arrange half of the apples in pastry lined plate. Sprinkle with half the brown sugar mixture. Repeat layers. Cover with remaining pie crust, fold top edge under, and crimp. Cut a few slits in the top to vent steam.
- Bake in preheated oven for 50 to 60 minutes, or until golden brown. Let stand 5 minutes. Loosen edge of pie, and carefully invert pie onto a serving dish. Serve warm.
Nutrition Facts : Calories 399.2 calories, Carbohydrate 54.5 g, Cholesterol 3.8 mg, Fat 19.7 g, Fiber 3.6 g, Protein 3.7 g, SaturatedFat 4.9 g, Sodium 252.1 mg, Sugar 28.1 g
UPSIDE-DOWN SOUTHERN APPLE PIE
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
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
UPSIDE-DOWN APPLE PIE
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
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 PECAN PIE
This confection is for the pecan-pie fan who prefers nuts and caramel to the traditional butterscotch filling. Serve it warm with a scoop of vanilla ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 10-inch pie
Number Of Ingredients 8
Steps:
- In a 10-inch cast-iron skillet over medium heat, combine butter, honey, and sugars. Bring to a boil; let boil for 4 minutes. Add pecans and heavy cream, and boil 3 minutes more. Remove from heat, and set aside. Let stand about 30 minutes to cool. Using a wooden spoon, gently mound pecans and caramel slightly in center of skillet, leaving a gap between pecans and edge of skillet.
- Preheat the oven to 425 degrees.with rack in the top third. On a clean, lightly floured work surface, roll out one disk of prepared chilled pastry to approximately a 7/8-inch-thick, 13-inch-diameter circle. Place the pastry over the skillet, carefully tucking the dough down against the edge of the skillet and around the edges of the mound of pecans. Trim the excess dough.
- Place two rimmed baking sheets, one on top of the other, underneath the skillet to catch any drips while the pie bakes and to provide insulation for the caramel. Place skillet in the oven, and bake pie until the dough is just turning golden brown, about 10 minutes. Reduce heat to 350 degrees, and continue baking until the pastry is cooked through and the caramel is bubbling up around the edges of the skillet, about 30 minutes more.
- Remove the pie from the oven, and let cool about 20 minutes. Carefully invert the pie onto a parchment-lined tray or baking sheet (the pie is easy to transfer to serving plate once it has been inverted). Be careful inverting pie; the caramel is very hot. If the pie does not release easily from skillet, heat the skillet over medium heat for about 30 seconds. Serve warm.
UPSIDE DOWN APPLE PECAN PIE
Creative and so tasty, this apple pecan pie is a winner! We were a little nervous when flipping the pie, but we were very excited as released from the pie plate. It's a very impressive pie. The pecans are caramelized sugary goodness. A soft warm apple layer has the perfect balance of spices. Serve with ice cream and you have a show-stopping dessert.
Provided by francine bryson @frannie
Categories Pies
Number Of Ingredients 12
Steps:
- Rub softened butter on the bottom and sides of a deep-dish pie pan. Place pecans round side down till cover whole inside of the pan.
- Spread brown sugar till all nuts are covered. ,
- Place one pie crust on top of nuts. Press until forms the bottom of pan. Set aside.
- In a bowl, place lemon juice, flour, white sugar, spices, and vanilla. Mix well. Add sliced apples and toss until coated. Pour into pie crust making as even as you can.
- Cover with other pie crust. Fold over sides crimp together (don't worry about how it looks this is the bottom of your pie). Poke holes at random with a fork for steam.
- Place in 450 oven for 10 mins. Reduce heat to 350 for 45 mins.
- Remove from oven. Let sit till the bubbling stops. Important: you must flip this over to serve while it's still hot. The pecans are the top of your pie should be very shiny and all pastry is covered.
- Serve warm with ice cream.
APPLE PECAN UPSIDE DOWN CAKE
A twist on Pineapple version. Edited directions since Bayhill's review and question about baking powder vs. baking soda! :)
Provided by Outta Here
Categories Dessert
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Peel, core and slice apples about 1/4 inch thick. Place in a mixture of water and lemon juice to prevent browning. Set aside.
- Preheat oven to 450°F.
- Toast pecans on ungreased baking sheet in oven until lightly browned, about 10 minutes. Check frequently to prevent burning.
- Reduce oven temperature to 325°F.
- Melt butter in small, heavy saucepan. Add brown sugar and cook, stirring, just until melted, 3 to 5 minutes. Watch closely because sugar burns easily.
- Pour butter-sugar mixture into 9 inch round nonstick cake pan and spread to coat bottom. Sprinkle chopped pecans on top butter-sugar mixture. Drain and pat dry apples and place in circles, slightly overlapping, over pecans.
- Sift flour, baking powder, cinnamon and salt into bowl. Using electric mixer, beat butter at medium speed until light and fluffy. Add sugar and continue beating until creamy, 3 to 5 minutes. Add egg and vanilla and continue beating until completely incorporated.
- Reduce speed to low, add flour mixture and milk, alternating, in 3 additions. Continue to mix only until dry ingredients are completely mixed in, stopping to scrape sides if necessary.
- Spoon batter over topping and spread carefully so batter is even.
- Bake 55 minutes, or until tester comes out clean. Cool in pan 10 to 15 minutes. Carefully run spatula around edge of pan and let stand another 10 to 15 minutes.
- Invert pan over large plate and let stand 3 minutes. Carefully remove pan.
- Serve warm with fresh whipped cream.
Nutrition Facts : Calories 426.4, Fat 18.1, SaturatedFat 9.8, Cholesterol 63, Sodium 313.3, Carbohydrate 65.4, Fiber 1.9, Sugar 50.4, Protein 3.4
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