Wednesday, October 19, 2016
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| Topsy-Turvy Apple Pie |
"This precise double-crusted apple pie is inverted after baking in order that the brown sugar and pecan layer is on top."
Ingredients :
- 2 (nine inch) pie shell
- 1/4 cup butter
- half of cup pecan halves
- half of cup packed brown sugar
- 5 large apples - peeled, cored and sliced
- 1 tablespoon lemon juice
- 1 tablespoon all-motive flour
- half of cup white sugar
- half of teaspoon floor cinnamon
- half teaspoon ground nutmeg
- 1 pinch salt
Instructions :
| Prep : | Cook : 8M | Ready in : |
|---|
- Preheat oven to 400 levels F (200 degrees C).
- Spread butter or margarine flippantly on backside and aspects of a 9-inch pie plate. Press pecans, rounded aspect down, into butter layer. Pat brown sugar frivolously over nuts, then lay one pastry shell over brown sugar layer.
- Place apples in a huge bowl and sprinkle with lemon juice.
- In a small bowl combine flour, sugar, cinnamon, nutmeg, and salt. Mix properly. Toss mixture with apples, coating thoroughly.
- Spread apples into pie plate. Cover apples with 2d pastry shell. Crimp edges of pastry and make steam vents in top.
- Bake in preheated oven for fifty mins. Cool five minutes then location serving plate over top of pie; invert pie onto plate. Carefully put off pie pan. Serve heat or cool.
Notes :
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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