Ingrients & Directions


-PASTRY-
Double 9″ crust pie

CARMEL-PECAN MIXTURE
3 tb Soft butter 1/2 c Pecan halves
1/2 c Brown sugar,*packed

APPLE PIE
6 md Tart apples 1 ts Cinnamon
1 tb Fresh lemon juice 1/2 ts Nutmeg
1/4 c Brown sugar,* packed 1/4 ts Salt
2 tb Flour

* May want to try brown sugar substitute instead.

Prepare pastry and chill. Preheat oven to 450 degrees. Downside-up Apple
Pie, a double crust pie taht you invert on a plate and then you have a
carmel pecan topping Caramel Pecan Mixture: Cream the butter and brown
sugar. Spread evenly into the bottom of a 9-inch pie pan. Press the pecan
halves in an even design.

Roll out half the pastry to fit over the pecan layer, draping 1-inch over
the pie pan.

Combine the apples with lemon juice, brown sugar, flour, cinnamon, nutmeg
and salt. Pour into the pastry. Pack down well.

Roll out the second half of the pastry to cover the apples. Seal edges by
folding bottom crust over top crust. Moisten water with edges as you go.
Flute edges with a fork. Make vents in the top.

Bake 10 minutes. Reduce heat to 350F and bake 30 – 35 minutes longer. Cool
10 minutes and invert onto a serving plate.

As if by magic, this apple cake creates its own beautiful picture while in
the oven.

Downside-up Apple Pie (Janice Norman)

Yields
1 pie

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