- Prep 25 min
- Total2 hr40 min
This Apple Upside-Down Pie is a memorable dish that’s just the fall comfort food your family’s looking for. Bring out your favorite fall flavors for a scrumptious upside-down apple pie that features a nutty pecan base topped with an apple mixture – a wonderful dessert made using Pillsbury™ pie crusts.
cup chopped pecans
cup packed brown sugar
cup butter, melted
box Pillsbury™ refrigerated pie crusts, softened as directed on box
medium Granny Smith apples (about 1 3/4 lb), peeled, cut into 1-inch chunks
large Jonagold apples (about 1 1/4 lb), peeled, cut into 1-inch chunks
cup granulated sugar
tablespoons all-purpose flour
teaspoon ground cinnamon
teaspoon ground nutmeg
- 1Heat oven to 375°F. In medium bowl, mix pecans, brown sugar and butter. Spread in bottom of 9-inch glass pie plate. Place 1 pie crust over pecan mixture, allowing excess crust to hang over sides. In large bowl, toss apples, granulated sugar, flour, cinnamon and nutmeg. Spoon apple mixture onto crust, packing tightly and mounding in center. Unroll second pie crust over filling; press edges together, fold under and crimp. Cut slits in several places.
- 2Place pie on cookie sheet on lower oven rack. Bake 50 minutes. If necessary, cover crust edge with strips of foil to prevent excessive browning; bake 10 to 15 minutes longer or until juices are bubbly and crust is golden brown. Cool on cooling rack 10 minutes. Invert pie plate onto heatproof serving plate. Remove pie plate; replace any pecans in pie plate onto top of pie. Cool completely.
Source: Read Full Article