"Really good Apple Pecan pie." — Donna
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pastry for a 9 inch double crust pie
Granny Smith apples - peeled, cored and sliced
packed brown sugar
packed brown sugar
This is just a note to others making this pie. I make a similar pie with peaches...and the best way to not have the pie stick to the plate is to line the pie plate with foil. Then coat the foil with a little butter before putting the caramel topping down. This saves a sticky pie pan and can prevent the pie from bubbling over as well. :)
Much of the bottom crust, which becomes the top crust when inverted, stuck to the dish, along with the carmel and nuts, when I inverted it. I think what we have here is basically a novelty to try. But who needs it? Why not just bake a pie with the topping on top to start with, or added toward the end. That would correct this problem PLUS you wouldn't end up with a pie falling apart on a a serving dish with no support around the edge. Tasted okay, though it was too much brown sugar for my taste. If I baked it again, I'd heavily butter the dish before putting down the topping, in the hope it wouldn't stick so bad the next time. And I'd switch half the brown sugar to white. And bake 40 to 50 minutes, not 50 to 60.
Overall this is a good recipe. However, the baking time was about 15 minutes too long. Had I left it as long as recommended, I would have totally burnt the pie. Also I would add way more apples next time. This ended up being a rather hollow pie when inverted. I would make this again though, just taking into considerations the above.
This recipe looks just like one that my husband has been forever singing the praises of. He used to have something just like this at a restaurant that went out of business - so I'll try this and see how it turns out. Looks delicious - thanks Donna!
This was very delicious, but I encountered a few problems in the making. When flipped upside-down, all the caramel and bottom pie crust got left behind, stuck to the pie plate. Next time I make this, I'll double the batch of caramel, and spray the pie plate with cooking spray.
I would say to all the people having problems with the bottom almost burning or overcooking/sticking to pan, I had the same problem, but I am sure it's because I melted the margarine in the pie plate before putting the pie together. I attributed the problem to the plate starting out warm and thus getting the bottom ingredients too warm to begin with. Melt the margarine in a separate dish and then mix it in a cold pie plate and continue with directions. I think you'll have better luck.
What a delicious pie! I'm anxious to make it again. Next time I will remember to place it on a cookie sheet to save oven clean up and plan for a shorter baking time.
I used to make this very pie, but lost the recipe. My husband has been begging me to try it again and I think I've found it. I used nut topping on mine instead of pecans, so the taste was more in line with a caramel apple we are all used to. As I recall, I sprayed the bottom of the pie pan before putting in the caramel, it did help a bit with sticking. Also, I left the pan on top for a bit longer after flipping...that helped, too. THanks for posting this!
* Percent Daily Values are based on a 2,000 calorie diet.
Upside Down Caramel Apple Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 177
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