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.
APPLE UPSIDE-DOWN CAKE
Topped with walnuts and caramelized tart apple slices, this apple upside-down cake is both easy and dazzling. It never fails to make tasters say, "wow!"-Linda Wetsch, Mandan, North Dakota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Pour butter into an ungreased 9-in. round baking pan; sprinkle with 1/2 cup brown sugar. Arrange apples in a single layer over brown sugar; layer with walnuts and remaining brown sugar., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, salt and cinnamon; add to the creamed mixture alternately with buttermilk and sour cream, beating well after each addition. Beat in brandy if desired., Spoon batter over brown sugar layer. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 444 calories, Fat 19g fat (9g saturated fat), Cholesterol 89mg cholesterol, Sodium 320mg sodium, Carbohydrate 66g carbohydrate (52g sugars, Fiber 2g fiber), Protein 6g protein.
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 APPLE CHEESE PIE
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
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 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 BAKED APPLE FRENCH TOAST
This French toast may remind you of a perfectly caramelized tarte tatin, the luscious French upside-down apple tart. Prepare the toast in advance by layering all the ingredients in one pan. When you're ready to cook, pop the pan into the over. The French toast will come out moist, succulent, and adorned with a fragrant melange of apple and banana. Serve it just as is without any additional fruit, butter or syrup.
Provided by Food Network
Categories dessert
Number Of Ingredients 11
Steps:
- Preheat oven to 375 F.
- Peel, core, and cut each apple into 3/4 inch thick wedges. Place the apple wedges in a large mixing bowl, and toss gently with the lemon juice to prevent discoloration. Peel the bananas, and slice them crosswise 3/4 inch thing. Add the bananas to the apples and toss to coat evenly with lemon juice. Sprinkle the cinnamon over the fruits and toss well to combine.
- Melt butter in a large skillet over medium-high heat. Add the fruit and saute until tender, about 30 seconds. Add the brown sugar and maple syrup and cook until the sugar is dissolved, 30 seconds longer, remove from heat.
- Pour the contents into a lightly buttered, non-reactive, 9- inch round baking dish. In a medium size bowl, beat the eggs, then stir in the milk and vanilla. Dip the bread slices into the egg mixture just to moisten (both sides), then place them over the fruit in a single layer in the pan, making sure to cover the fruit entirely. Pour any leftover egg mixture over the bread. Let the mixture sit for 10 minutes. (This can be prepared up to this point in advance, covered and refrigerated overnight)
- Bake the French toast, uncovered until the top is golden, 30-35 minutes. Cool for 5 minutes. Place a serving tray over the pan, and carefully turn them over to unmold the French toast. Spoon any syrup or fruit left in the pan over the bread, and serve at once.
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.
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 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.
CINNAMON-APPLE UPSIDE-DOWN PIE
Provided by Craig Claiborne And Pierre Franey
Categories project, dessert
Time 2h
Yield Ten to 12 servings
Number Of Ingredients 12
Steps:
- To make the crust, put the flour, sugar and butter into the container of a food processor and cover with the lid. Gradually add only enough cold water so that the dough comes loose from the sides and can be shaped into a ball.
- If a food processor is not used, put the flour and sugar in a mixing bowl. Add the butter and cut it in with two knives or a pastry blender until the mixture looks like coarse cornmeal. Using a fork, toss the mixture while adding just enough water so that the pastry holds together and can be shaped into a ball.
- Remove the dough and flour lightly. Cover with plastic wrap and refrigerate until ready to use.
- To make the filling, pour the melted butter into a round dish measuring about one and one-half inches deep and nine to 10 inches in diameter.
- Sprinkle the bottom of the dish evenly with brown sugar, lemon rind and a neat dusting of the cornstarch.
- Put the currants in a small bowl and add hot water to cover. Set aside.
- Peel the apples and cut them into quarters. Cut away and discard the cores and stems. Cut each quarter into four lengthwise pieces of more or less equal size. .
- Put the pieces in a mixing bowl and sprinkle with cinnamon. Toss to blend. Put half of the apple pieces neatly in layers over the bottom of the dish. Drain the currants and sprinkle them over the apples. Arrange the remaining apple pieces in layers over the currants. Sprinkle the rum over all.
- Preheat the oven to 400 degrees.
- Roll out the pastry to more or less fit the top of the pan. If there is an overlapping edge, fold this edge over toward the center, pressing it down to fit around the filling. The pastry should fit neatly and not overlap the top and edges of the dish.
- Place in the oven and bake one hour.
- Remove from the oven and let cool briefly.
- Run a knife around the inside rim of the pie. Place a dish over the pie. Invert the pie quickly onto the plate. Serve hot.
Nutrition Facts : @context http, Calories 284, UnsaturatedFat 5 grams, Carbohydrate 34 grams, Fat 16 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 10 grams, Sodium 8 milligrams, Sugar 23 grams, TransFat 1 gram
UPSIDE-DOWN CARAMEL APPLE PIE
I have been in search of a recipe for a homemade caramel apple pie to duplicate the toes curling, eyes rolling, I am going to die from sheer pleasure taste of the caramel apple pie The Fresh Market makes. (I know a mass produced supermarket pie that is to die for! I turned up my nose at it until my father made me take a bite of his and then I had to have my own.) This isn't it but it is still a very yummy caramel apple pie and it is upside-down to boot which makes it stand out from just a regular pie on a holiday table or for guests. I found this recipe in an old Pampered Chef book and have made it with great results and received many compliments and recipe requests.
Provided by JPsBarbie
Categories Low Protein
Time 1h20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425.
- For glaze combine brown sugar, butter, and corn syrup and spread evenly in Stoneware Pie Plate. (These are the only pie plates I use and have never had anything but good results. Not sure if the pie will stick in a different type of pie plate.) Sprinkle pecans evenly over sugar mixture and top with 1 pie crust. Set aside.
- For filling combine brown sugar, butter, flour, cinnamon, and nutmeg in a bowl and set aside. Peel, core, and thinly slice apples and sprinkle with lemon juice.
- Place half the apples on pastry-lined pie plate and sprinkle with half the brown sugar mixture. Repeat layers and place remaining crust over the top. Fold edges of top crust under the edge of the bottom crust to seal and flute edges. Cut several slits in top.
- Bake 50-60 minutes or until golden and apples are done. Let stand for about 5 minutes and then carefully loosen edges and invert pie onto serving plate. Scrape any of the remaining caramel topping onto the pie. Cool for at least 1 hour before serving.
Nutrition Facts : Calories 482.8, Fat 21.6, SaturatedFat 7.1, Cholesterol 7.6, Sodium 280.7, Carbohydrate 70.8, Fiber 5.1, Sugar 35, Protein 4.5
APPLE PIE UPSIDE-DOWN CAKE
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
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.
MRS. HOVIS'S HOT UPSIDE-DOWN APPLE PIE
Provided by Craig Claiborne
Categories dessert
Time 1h40m
Yield 12 or more servings
Number Of Ingredients 9
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
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 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
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
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