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Topsy Turvy Apple Pie |
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Serves: 8 Print this RecipeRonelva Gaard - Kensington, Minnesota Bake-Off® Contest 3, 1951 Just as good today as in 1951, this is a fun-to-serve upside-down pie. Traditional apple filling is baked between two flaky refrigerated pie crusts and topped off with a rich pecan glaze. GLAZE AND CRUST 1/4 cup firmly packed brown sugar 1 tablespoon margarine or butter, melted 1 tablespoon corn syrup 1/4 cup pecans halves 1 (15-ounce) package refrigerated pie crust (2 crusts) FILLING 2/3 cup sugar 2 tablespoons all-purpose flour 1/2 teaspoon cinnamon 4 cups sliced peeled apples (4 medium) Whipped cream, if desired In 9-inch pie pan, combine brown sugar, margarine and corn syrup; spread evenly over bottom of pan. Arrange pecans over mixture in pan. Prepare pie crust according to package directions for TWO-CRUST PIE; place bottom crust over mixture in pan. Heat oven to 425°F. In small bowl, combine sugar, 2 tablespoons flour and cinnamon; mix well. Arrange half of apple slices in crust-lined pan; sprinkle with half of sugar mixture. Repeat with remaining apple slices and sugar mixture. Top with second crust; seal and flute. Cut slits in several places. Bake at 425°F. for 8 minutes. Reduce oven temperature to 325°F. Bake an additional 25 to 35 minutes or until apples are tender and crust is golden brown. (Place pan on foil or cookie sheet during baking to catch any spills.) Loosen edge of pie; carefully invert onto serving plate. Serve warm or cold with whipped cream. Nutrition Per Serving: Calories 440; Protein 2g; Carbohydrate 59g; Fat 22g; Sodium 350mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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