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
SPICED UPSIDE-DOWN APPLE PIE
My grandma taught me to make this pie when I was 4. Over the years, I've kept it about the same with just a few changes. Flip it out the second it stops bubbling. The glaze makes it look especially delicious. -Francine Bryson, Pickens, South Carolina
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Arrange pecans, with rounded sides facing down, on the bottom of a 9-in. deep-dish pie plate; drizzle with butter. Sprinkle with brown sugar; press lightly., Roll out dough to fit the pie plate; place over brown sugar. Press the crust firmly against brown sugar and sides of pie plate. Trim edges., In a large bowl, combine the sugar, flour, pie spice and nutmeg. Add the apples, lemon juice and vanilla; toss to coat. Fill crust. Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in crust., Place a foil-lined baking sheet on a rack below the pie to catch any spills. Bake pie at 450° for 10 minutes. Reduce heat to 350°. Bake until top is golden brown and apples are tender, 40-45 minutes longer. Cool for 10 minutes before inverting onto a serving plate. Serve warm., PASTRY FOR DOUBLE CRUST PIE, Combine 21/2 cups all-purpose flour and 1/2 tsp salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3=2/3 cup ice water, tossing with a fork until the dough in half. Shape each into a disk; wrap. Refrigerate 1 hour or overnight.
Nutrition Facts : Calories 825 calories, Fat 53g fat (23g saturated fat), Cholesterol 91mg cholesterol, Sodium 409mg sodium, Carbohydrate 87g carbohydrate (50g sugars, Fiber 5g fiber), Protein 7g protein.
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 APPLE SKILLET PIE
Steps:
- Preheat oven to 425 degrees F.
- Combine the butter, brown sugar, cinnamon, apple pie filling and sliced apples in a large bowl.
- Heat a 10-inch cast iron skillet or oven-proof pan over medium-high heat, and add the pie filling. Once mixture begins to bubble, unroll pie crust over skillet. With a wooden spoon, push down edges of crust into pie. Cut steam slit in crust and brush with apple juice concentrate and sprinkle with sugar. Bake for 30 to 35 minutes or until crust is golden brown. Remove from oven and let cool 1 hour before slicing.
APPLE UPSIDE-DOWN PIE
A buttery mix of brown sugar and pecans carmalizes as it bakes on the bottome of the this pie. Yum!
Provided by Londonsbk
Categories Pie
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 375°. Stir together first 3 ingredients, and spread onto bottom of a 9-inch pie plate. Fit 1 piecrust over pecan mixture in pie plate, allowing excess crust to hang over sides.
- 2. Stir together Granny Smith apples and next 5 ingredients. Spoon mixture into crust, packing tightly and mounding in center. Place remaining piecrust over filling; press both crusts together, fold edges under, and crimp. Place pie on an aluminum foil-lined jelly-roll pan. Cut 4 to 5 slits in top of pie for steam to escape.
- 3. Bake at 375° on lower oven rack 1 hour to 1 hour and 5 minutes or until juices are thick and bubbly, crust is golden brown, and apples are tender when pierced with a long wooden pick through slits in crust. Shield pie with aluminum foil after 50 minutes, if necessary, to prevent excessive browning. Cool on wire rack 10 minutes. Place a serving plate over top of pie; invert pie onto serving plate. Remove pie plate, and replace any remaining pecans in pie plate on top of pie. Let cool completely (about 1 hour).
Nutrition Facts : Calories 582.9, Fat 35.2, SaturatedFat 11.4, Cholesterol 20.3, Sodium 405.1, Carbohydrate 66.5, Fiber 5, Sugar 35, Protein 4.2
UPSIDE DOWN APPLE PIE
This apple pie is so unique! After baking, it is turned upside down on a serving plate and the "sticky bun" like bottom becomes the top. Serve warm with vanilla ice cream for pure heaven!
Provided by Marie
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Spread butter on bottom of deep 9" pie plate and sprinkle with pecans and brown sugar.
- Cover with one of the pastry crusts.
- Combine apples, sugar, flour, cinnamon and nutmeg in a large bowl.
- Pour apple mixture into pie shell.
- Top with other crust and crimp edges.
- Slice vents in top.
- Bake on a baking sheet at 350° for 1 hour and 10 minutes.
- Remove pie from pie plate immediately by loosening edges.
- Invert onto serving plate.
- Note: If allowed to set in pie plate, it will harden and be impossible to remove.
Nutrition Facts : Calories 450.1, Fat 25.8, SaturatedFat 7.8, Cholesterol 15.2, Sodium 278.2, Carbohydrate 53.7, Fiber 4.4, Sugar 28, Protein 3.9
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
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