Sunday, November 20, 2011
Award Winning Upside Down Apple Pie
If you're like me, you're sitting in front of your computer right now wondering where the month has gone. It's so hard to believe Thanksgiving is almost here. From the looks of the stores (that immediately began playing Christmas Carols the day after Halloween) you would think we've completely skipped Thanksgiving this year. Thanksgiving definitely doesn't get the respect it deserves. I'm looking forward to a few days off, to sitting down to a delicious meal with family, to giving thanks for all of the blessings of the past year. It doesn't feel like Thanksgiving to me if I haven't spent most of the day cooking and baking. We have our traditional dishes we make every year: the boys would be upset if I didn't make Macaroni and Cheese, Chris loves stuffing, my Niece, Mandy, loves Pumpkin Cheesecake and my husband loves everything! My favorite dishes are my Mom's Sweet Potatoes and this Upside Down Apple Pie. I'll never forget the first time I made it. I thought it was one of the best apple pies I have ever eaten and most people who have tasted it agree. I call it "Award Winning" because it won 'Best Taste' in a Bake Off at work. I've only given this recipe out to a few people, but I strongly believe that great food is meant to be shared. So if you want to be the hero of your Thanksgiving dinner, if you want your guests to rave about one of the best apple pies they've ever eaten, then you will make this pie.
Award Winning Upside Down Apple Pie
6 Tablespoons melted butter, divided
1/2 c light brown sugar, packed
3/4 c chopped pecans
1 box refridgerated pie crust
1 c granulated sugar
1/3 c all purpose flour
1 tsp cinnamon
6 granny smith apples, peeled and sliced into 1/2" thick slices
Follow instructions to bring crust to room temperature.
Preheat oven to 375
Spray a deep dish glass pie plate with non-stick cooking spray. Line with waxed paper making sure there is at least a 1" overhang. You'll need the overhang to help loosen and remove the pie. Spray the wax paper with cooking spray.
In a small bowl, combine the brown sugar, pecans and 4 tablespoons of the melted butter. Spread evenly into the bottom of the prepared pie plate.
Roll out one of the crusts to a size approx 1- 1 1/2" larger than the pie plate. Gently place the crust into the pie plate on top of the pecan mixture and gently press the bottom against the nut mixture.
In a large bowl, combine the granulated sugar, flour, cinnamon and remaining 2 tablespoons melted butter. Add the sliced apples and toss to coat. Spoon the apple mixture into the prepared pie plate.
Roll out the remaining pie crust and place on top of the apple mixture. Fold the overhang of the bottom crust over the edges of the top crust and crimp to seal. Cut 3-4 slits in the top of the crust.
Place the pie on a baking sheet and bake for 1 hour. Place a foil tent over the crust if it begins to brown too quickly. Careful not to overbake or your apples will turn into apple sauce.
Remove the pie from the oven and carefully loosen the wax paper around the edges of the pie. Carefully invert the pie onto a platter. The brown sugar/pecan mixture will be extremely hot.
Remove wax paper and allow the pie to cool approx 30 minutes. Cut into wedges and serve warm or allow to cool completely.
Store leftovers (if any) covered at room temperature for no longer than 2 days.
Note: Place another baking sheet or foil on the rack underneath the pie to catch any drippings. I like to use Granny Smith apples which are tart since the filling has a lot of sugar but feel free to use any apples you like that are suitable for baking. Decrease sugar to 3/4 c if you like your filling on the tart side. Add nutmeg to increase the spice. If you already have an apple pie filling recipe you like, feel free to use that recipe and follow the same method for turning it into an upside down apple pie! Making individual pies baked in ramekins would also be a good idea : )