Apple Pie Upside Down & Pretty As A Picture
Apple Pie Upside Down!
Pretty apple pies are a bakers dream. We strive to make our pies pretty no matter what kind they are. Apple pie is a big part of the USA and good cooks have created some beautiful and different pies.
The pie recipe I'm including in this lens came from a recipe book I've used for many years. This recipe is unusual in it's creation of turning the pie upside down and using pecans in the recipe. It's not too unlike the pineapple upside down cake I've made for many years.
I give credit to it's original creation from Beverly McDevitt, Livonia, Mi. where she became a finalist for this pie entry.
This photo is of my own finished Upside Down Apple Pie. I took it to Thanksgiving dinner and it got rave reviews. I should have made two!
Something I Learned
Brown Sugar is a mixture of granulated sugar and molasses that adds a rich flavor to your yummy baked desserts.
This is an old fashioned recipe dating back to the 40's.
- 2 cups of Flour
- 1 tsp Salt
- 2/3 cup chilled Shortening
- Cold water approx 6 Tablespoons
- Sift flour, measure, add salt and sift again. Using a pastry blender or 2 knives, cut in half of the shortening until mixture resembles course corn meal. I've found that my food processor will also do this very nicely. Add the rest of the shortening and cut in again coarsely or until particles are the size of peas.
- Sprinkle water, 1 Tablespoon at a time over small portions of flour/shortening mixture pressing with a fork until they cling together, moving aside pieces and sprinkling water until all dry flour/shortening has clung together. Do NOT stir or mix just pressed together as you add the cold water. Keep pressing particles together as you add the water moving the parts that have clung together aside. Your mixture should not be wet or slippery. At this point you can press all together with your fingers or turn out on waxed paper and press to make a ball.
- To prepare pastry use 1/2 of this recipe. It will make one 9 inch pie shell. Roll out on a lightly floured board. Roll into a circle approx. 1/8 th inch thick. It should be rolled 2 inches larger than the top of your pie pan, which you can turn upside down and lay on your crust to size. Once you have the proper size you can fold your pastry in half and then half again, place in your pie pan; unfold it and fit it loosely. Trim the edge leaving about 1 inch to hang over edge of pan.
- Continue preparing pie as listed below with layering butter, pecans, brown sugar and the base crust.
The Filling - An Upside Down Two Crust Apple Pie
Add Pecans, Brown Sugar And Wow A Taste Treat
- 1 unbaked 9 inch double pie crust
- 1/4 c. butter
- 1/2 c. pecan halves (not pieces)
- 1/2 c. packed light brown sugar
- 4 large baking apples that are tart
- peeled and sliced.
- 1 TBLS all purpose flour
- 1/2 c sugar
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- Bake in preheated 400 degree oven. Roll out half of crust dough on lightly floured surface 1" larger than your pie pan.
- Spread butter evenly on the bottom and up the sides of a 9" pie pan. Press pecans, rounded side down, into the butter. Pat brown sugar over the pecans. Next press your pie crust on top of the brown sugar. Place the sliced apple into a medium sized bowl .
- Combine the flour, granulated sugar, cinnamon, nutmeg and a dash of salt in a bowl and mix together. Pour flour mixture over apples and mix to coat. Turn apple mixture into your pie shell and spread out evenly making the apples flat.
- Roll out remaining pie crust leaving an edge that is 1" larger than your pie pan. Place rolled crust over apple layer, fold edge under and pinch to flute the edge (or use whatever technique for decorating the crust edge that you like best).
- Cut slits in top to allow steam to escape. Bake for approx. 50 minutes.
- Remove pie from oven, cool for 5 minutes then turn upside down on a serving platter.
Spice It Up - Make Your Pie A Taste Treat!
The Review Was A Rave! 11/24/11
With Coffee This Pie Was Served And Everyone At Dinner Said It Was Fantastic!
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I don't know about you but there are times when I crave a flaky crust filled with fruit over a delectable frosted cake...which do you like best?
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I have one and have just about worn it out. I can say this I'll replace it. I think my counter top convection has saved me a lot money in electricity used, it's fast and bakes everything I've put in it as well as my big oven. I
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