Upside-Down Apple Pecan Pie

  Desserts

I combined two of my favorite recipes to come up with this sensational pie. It won the local apple pie contest a few years ago. I usually make two pies because we always end up wanting more.

Upside-Down Apple Pecan Pie

Average Rating: 4.896551

TOTAL TIME: Prep: 1 hour + chilling Bake: 1 hour + cooling
YIELD: 8 servings.

Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 3/4 cup cold butter, cubed
  • 1/3 cup shortening, cubed
  • 4 to 6 tablespoons cold water

  • PECANS:
  • 1/2 cup packed brown sugar
  • 1/4 cup butter, melted
  • 1 cup pecan halves

  • FILLING:
  • 1 cup sugar
  • 1/3 cup all-purpose flour
  • 2 tablespoons butter, melted
  • 1/4 teaspoon ground cinnamon
  • 8 cups thinly sliced peeled tart apples

Instructions

  • 1. In a food processor, combine the flour, sugar and salt; cover and pulse until blended. Add butter and shortening; pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball.
  • 2. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 45 minutes or until easy to handle.
  • 3. Coat a 9-in. deep-dish pie plate with cooking spray. Line bottom and sides of plate with parchment; coat paper with cooking spray and set aside.
  • 4. In a small bowl, combine brown sugar and butter; stir in pecans. Arrange in the bottom of prepared pie plate with rounded sides of pecans facing down.
  • 5. On a lightly floured surface, roll out larger portion of dough to fit bottom and sides of pie plate. Transfer to plate; press the crust firmly against pecans and sides of pie plate. Trim edge.
  • 6. In a large bowl, combine the sugar, flour, butter and cinnamon. Add apples; toss to coat. Fill crust. Roll out remaining pastry to fit top of pie; place over filling. Trim and seal edges. Cut slits in pastry.
  • 7. Place a foil-lined baking sheet on a rack below the pie to catch any spills. Bake pie at 375° for 60-70 minutes or until golden brown. Carefully loosen the parchment around edge of pie; invert hot pie onto a serving plate. Remove paper. Cool for at least 15 minutes before serving.

Nutrition Facts

1 piece: 791 calories, 44g fat (19g saturated fat), 68mg cholesterol, 483mg sodium, 96g carbohydrate (53g sugars, 4g fiber), 7g protein.

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