Spiced Upside Down Apple Pie
My grandma taught me to make this pie when I was 4 years old. Over the years, I’ve kept the recipe about the same with just a few changes. Flip it out the second it stops bubbling.
Prep: 20 min. • Bake: 50 min. + cooling Makes: 8 servings
2 cups pecan halves 1/2 cup butter, melted 1 cup packed brown sugar Pastry for double-crust pie (9 in.) 1/2 cup sugar 3 Tbsp. all-purpose flour 1 Tbsp. apple pie spice 1/2 tsp. ground nutmeg 6 cups thinly sliced peeled tart apples 2 Tbsp. lemon juice 1 tsp. vanilla extract
1. 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. 2. 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. 3. 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. 4. 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 golden brown and apples are tender, 40-45 minutes longer. Cool for 10 minutes before inverting onto a serving plate. Serve warm.
1 PIECE 825 cal., 53g fat (23g sat. fat), 91mg chol., 409mg sod., 87g carb. (50g sugars, 5g fiber), 7g pro.