UPSIDE-DOWN APPLE PECAN PIE

Upside-Down Apple Pecan Pie image

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. -Becky Berger, Deerfield, Illinois

Provided by Taste of Home

Categories Desserts

Time 2h

Yield 8 servings.

Number Of Ingredients 16

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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

Steps:

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., 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., 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., 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., 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., 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., 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 : Calories 791 calories, Fat 44g fat (19g saturated fat), Cholesterol 68mg cholesterol, Sodium 483mg sodium, Carbohydrate 96g carbohydrate (53g sugars, Fiber 4g fiber), Protein 7g protein.