Apple Upside-Down Pie

Name: Apple Upside-Down Pie
Ingredients: 1 cup chopped pecans; 1/2 cup firmly packed light brown sugar; 1/3 cup butter, melted; 1 (15-oz.) package refrigerated piecrusts, divided; 4 medium-size Granny Smith apples, peeled and cut into 1-inch chunks (about 1 3/4 lb.); 2 large Jonagold apples, peeled and cut into 1-inch chunks (about 1 1/4 lb.); 1/4 cup granulated sugar; 2 tablespoons all-purpose flour; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg

10 ingredients

3 steps

Ingredients

1 cup chopped pecans
1/2 cup firmly packed light brown sugar
1/3 cup butter, melted
1 (15-oz.) package refrigerated piecrusts, divided
4 medium-size Granny Smith apples, peeled and cut into 1-inch chunks (about 1 3/4 lb.)
2 large Jonagold apples, peeled and cut into 1-inch chunks (about 1 1/4 lb.)
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Directions

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).