Upside Down Pecan Pie Food

UPSIDE-DOWN PECAN PIE

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

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.

PEACH AND PECAN UPSIDE-DOWN CAKE

Steps:

• Peach and Pecan Topping:
• Melt butter in medium saucepan over medium heat. Add brown sugar; whisk until sugar dissolves, about 1 minute. Pour mixture into 9-inch-diameter cake pan with 2-inch-high sides; spread evenly over bottom of pan (layer will be thin). Arrange pecan halves, side by side with round sides down, in circle around outer edge of pan bottom. Arrange peach wedges, slightly overlapping, inside circle of pecans, covering pan bottom. Set aside while making cake batter.
• Cake:
• Position rack in center of oven; preheat to 350°F. Combine first 6 ingredients in processor. Blend until nuts are finely ground. Using electric mixer, beat sugar and butter in large bowl until butter is pale in color, about 4 minutes. Whisk eggs and vanilla in small bowl until well blended. Add egg mixture to butter mixture, 1 tablespoon at a time, beating until well blended after each addition. Add flour mixture in 3 additions alternately with milk in 2 additions, beating just until blended after each addition. Drop batter by large spoonfuls atop pecans and peaches in pan; spread evenly and gently with offset spatula or rubber spatula.
• Bake cake until golden brown and tester inserted into center comes out clean, about 55 minutes. Transfer cake to rack; cool in pan 25 to 30 minutes (do not cool longer or peach layer may stick to pan). Run small knife around sides of cake to loosen. Place serving platter atop cake pan. Using oven mitts, firmly hold cake pan and platter together and invert cake onto platter. Let cake rest 1 minute, then very slowly lift off pan. If necessary, rearrange any peach wedges or pecans that may have become dislodged. Let cool to room temperature.
• Cut cake into wedges. Serve with vanilla ice cream or whipped cream.

MAKEOVER PECAN UPSIDE-DOWN CAKE

Steps:

• In a small bowl, combine the butter, brown sugar, corn syrup and pecans. Spread evenly into a 13x9-in. baking pan coated with cooking spray. Set aside., In a large bowl, combine the remaining ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to prepared pan., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before inverting onto a serving platter. Serve warm or at room temperature.

UPSIDE-DOWN SOUTHERN APPLE PECAN PIE

Steps:

• Spoon butter in bottom of a 9-inch pie plate.
• Arrange pecan halves around bottom of pan.
• Sprinkle 2/3 cup brown sugar over pecans.
• Press one of the prepared pie crusts into bottom and along sides of the pan (over the pecans and sugar); trim off excess pastry.
• In a bowl, combine apples and lemon.
• Combine 1/3 cup brown sugar and remaining ingredients; toss gently, and add/mix in with the apples.
• Spoon the apple mixture evenly over the crust in the pie pan.
• Top with remaining pie pastry; fold edges over and flute.
• Prick the crust a few times with a fork.
• Bake at 450 degrees for 10 minutes.
• Reduce the oven temperature to 350 degrees, and bake for another 30-40 minutes.
• Cool 5 minutes, then turn the pie upside down on a pie plate.

STICKY PECAN UPSIDE-DOWN CUPCAKES

Steps:

• Heat oven to 350°F (175°C).
• Spray 12 extra large muffin cups with nonstick cooking spray.
• Line bottoms of the muffin cups with rounds of wax paper or foil cut to fit only the bottoms of the cups; spray with the spray.
• Stir together the butter, honey and brown sugar over medium heat in a saucepan for about 2 minutes or until smooth; remove from heat and set aside.
• Mix together the flour, baking powder, baking soda, and salt in a medium bowl.
• Beat eggs and sugar in a large bowl for about 2 minutes with a mixer on medium speed until the mixture thickens and turns a pale color.
• Add the oil, vanilla, and sour cream and beat on low speed; adding the flour mixture a little at a time until a smooth batter has developed.
• Place about 1 1/2 tablespoon of the butter, honey and brown sugar mixture into the bottom of the muffin cups.
• Add 2 tablespoons of the chopped pecans to the muffin cups.
• Top the pecans with a generous 1/3 cup of the batter.
• Place a foil lined cookie sheet under the muffin pans to catch drips and bake for 25 minutes or until a toothpick inserted into the middle of one of the cupcakes comes out clean.
• Cool 2 minutes in the pans on a wire rack.
• Loosen the cupcakes from the sides of the pan with a small knife.
• Place the rack on top of the cupcakes and holding pan and rack together, invert the cupcakes onto the rack.
• Remove paper circles.
• Serve warm or at room temperature.

UPSIDE-DOWN APPLE PECAN PIE

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.

UPSIDE-DOWN PUMPKIN PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line bottoms and sides of two 9-inch pie pans with waxed paper. Spray with cooking spray.
• Combine pumpkin puree, white sugar, and evaporated milk in a large bowl. Add eggs, cinnamon, and salt; beat with an electric mixer until batter is smooth.
• Pour batter into prepared pans. Sprinkle yellow cake mix on top. Drizzle 1 cup melted butter over cake mix. Sprinkle pecans on top; press lightly into butter.
• Bake in the preheated oven until golden brown, 50 to 60 minutes. Remove pans from the oven and let pies cool, about 2 hours.
• Run a knife around the edges of the pans to loosen pies; invert onto serving plates. Peel off waxed paper. Place pies in the refrigerator.
• Melt 1 cup butter in a saucepan over low heat. Add brown sugar and 1 cup heavy cream; cook and stir until sugar is dissolved, 3 to 5 minutes. Simmer caramel sauce until smooth, about 3 minutes. Remove from heat.
• Beat 2 cups heavy cream in a chilled glass or metal bowl with an electric mixer until foamy. Add confectioners' sugar and vanilla gradually, beating until soft peaks form.
• Slice chilled pies into wedges. Drizzle caramel sauce over wedges; top with a dollop of whipped cream.

PECAN UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In medium bowl, mix brown sugar, melted butter and corn syrup. Add pecans, stirring to coat. Spread evenly in bottom of pan.
• In large bowl, beat cake mix, sour cream, water, oil, eggs and vanilla with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour batter over pecan mixture in pan.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 1 minute. Run knife around edges of pan to loosen cake. Place heatproof serving plate over pan; turn plate and pan over. Remove pan; spoon any topping in pan onto cake. Serve warm or at room temperature.

TIPSY APPLE PECAN PIE

Steps:

• Preheat oven to 450°F. Mix raisins and bourbon; set aside. Spread all of the margarine onto bottom and up side of 9-inch pie plate. Press pecans, top sides down, in margarine; pat brown sugar evenly over pecans. Divide pastry in half; roll out one half to 10-inch circle on lightly floured surface. Place over brown sugar in pie plate.
• Drain raisins; discard liquid. Toss raisins with apples, granulated sugar, lemon juice, flour, cinnamon and salt. Spoon over pie crust in pie plate. Roll out remaining pastry to 10-inch circle. Place over apple mixture; crimp edges of pastry together to seal. Prick top crust with fork to allow steam to vent.
• Bake 10 minutes. Reduce heat to 350°F. Bake an additional 45 minutes or until top crust is lightly browned. Cool on wire rack 5 minutes or until filling stops bubbling. Place serving plate over pie; carefully invert pie onto plate. Remove pie plate. Cool completely. Serve topped with whipped topping.

PECAN PIE UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray; line with cooking parchment paper.
• In medium bowl, stir melted butter, brown sugar and water until well blended. Stir in pecans to coat evenly. Pour into pan, and spread pecans in an even layer; set aside.
• In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter evenly over pecan mixture in pan.
• Bake 29 to 34 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool pan on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Replace any pecans that may still be in pan on top of cake. Cool 15 minutes.
• In small bowl, mix powdered sugar and 2 teaspoons of the milk until well blended. If too thick to drizzle, add additional milk, 1/4 teaspoon at a time. Drizzle with fork over top. For 8 servings, cut into 8 wedges. Store loosely covered in refrigerator.