UPSIDE DOWN APPLE- PECAN PIE

Upside Down Apple- Pecan Pie image

You know my best friend "Betty", has shared this recipe with me - I liked it so much I want to share it with you. This tasty fruit-filled pie has a pretty topping of pecan halves and melted brown sugar.-A drizzle of caramel sauce won't hurt it either!! Recipe and photo by Betty Crocker.

Provided by Pat Duran

Time 1h25m

Number Of Ingredients 16

Ingredients

PECANS:
1/4 c butter or margarine, softened
30 medium pecan halves
1/3 c brown sugar, firmly packed
1 Tbsp corn syrup
PASTRY:
2 c all purpose flour flour-gold medal
1 tsp salt
2/3 c plus 2 tablespoons shortening, solid
4-6 Tbsp ice cold water
FILLING:
4 c fresh sliced tart apples
1/2 c granulated sugar
1/3 c all purpose flour-gold medal
1 Tbsp lemon juice
1 Tbsp or to taste -apple pie spice

Steps:

1. Pecans: Cut 15-inch round of heavy duty foil. Line 9-inch glass pie plate with this foil, leaving 2-inches overhanging rim of plate. Spread butter over foil lining. Place pecans rounded side down, on butter. In a small bowl, mix brown sugar and corn syrup; drop by small spoonfuls evenly over nuts and foil.Set aside.
2. Pastry: In medium bowl, mix flour and slat. Cut in shortening, using pastry blender, until mixture is the size of small peas.Sprinkle with ice water, 1 Tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl- add 1-2 teaspoons more of water if needed.
3. Gather pastry into a ball. Divide in 1/2; shape into 2 flattened pieces on lightly floured surface.Wrap in plastic ; refrigerate about 30 minutes(do not omit this step). This helps the shortening to become slightly firm, which makes the pastry more flaky. Heat oven to 450^.
4. With floured rolling pin, roll one piece of pastry into a round -2-inches larger than upside-down 9-inch glass pie plate. Fold pastry into 1/4; carefully place crust over pecans and brown sugar mixture in pie plate.
5. Filling: In medium bowl, mix filling ingredients; pour into pastry . Roll other piece of dough into 12-inch round. Fold in 1/2; cut slits so steam can escape. Place over filling and unfold; seal and flute as desired.Turn up overhanging foil to catch juices and to prevent crust from browning to much. Bake 10 minutes.I always place the pie on a cookie sheet too.
6. Reduce oven to 375^. Bake for 35-45 minutes longer or until crust is brown and juice begins to bubble through slits. Cool 5 minutes.Turn foil away from pastry. Turn pie upside down onto heatproof serving plate; CAREFULL very HOT- peel off foil. Serve warm.