Best Upside Down Apple Pecan Pie Recipes

UPSIDE-DOWN APPLE PECAN PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a 9 inch deep-dish pie pan, combine pecans, brown sugar and margarine; spread into a single layer. Roll out dough, and place bottom crust over pecan mixture.
• In a large bowl, combine apples, sugar, flour, cinnamon and nutmeg. Pour into crust in pan. Top with second crust. Fold edges of crust over, and flute to seal edges. Make several small slits in the top to allow steam to escape.
• Place pan on foil or cookie sheet during baking to guard against spillage. Bake in preheated oven for 40 to 50 minutes, or until crust is golden brown and apples are tender.
• Cool pie in pan for 5 minutes. Place serving plate over pie, and flip to invert, being careful not to come in contact with molten sugar. If some of the nuts stick to the pan, remove them with a knife, and place on pie. Allow to cool for 1 hour.

UPSIDE-DOWN APPLE PECAN PIE

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.

UPSIDE-DOWN SOUTHERN APPLE PECAN PIE

Steps:

• Spoon butter in bottom of a 9-inch pie plate.
• Arrange pecan halves around bottom of pan.
• Sprinkle 2/3 cup brown sugar over pecans.
• Press one of the prepared pie crusts into bottom and along sides of the pan (over the pecans and sugar); trim off excess pastry.
• In a bowl, combine apples and lemon.
• Combine 1/3 cup brown sugar and remaining ingredients; toss gently, and add/mix in with the apples.
• Spoon the apple mixture evenly over the crust in the pie pan.
• Top with remaining pie pastry; fold edges over and flute.
• Prick the crust a few times with a fork.
• Bake at 450 degrees for 10 minutes.
• Reduce the oven temperature to 350 degrees, and bake for another 30-40 minutes.
• Cool 5 minutes, then turn the pie upside down on a pie plate.

UPSIDE DOWN APPLE PECAN PIE

Steps:

• 1. Rub softened butter on the bottom and sides of a deep-dish pie pan. Place pecans round side down till cover whole inside of the pan.
• 2. Spread brown sugar till all nuts are covered. ,
• 3. Place one pie crust on top of nuts. Press until forms the bottom of pan. Set aside.
• 4. In a bowl, place lemon juice, flour, white sugar, spices, and vanilla. Mix well. Add sliced apples and toss until coated. Pour into pie crust making as even as you can.
• 5. Cover with other pie crust. Fold over sides crimp together (don't worry about how it looks this is the bottom of your pie). Poke holes at random with a fork for steam.
• 6. Place in 450 oven for 10 mins. Reduce heat to 350 for 45 mins.
• 7. Remove from oven. Let sit till the bubbling stops. Important: you must flip this over to serve while it's still hot. The pecans are the top of your pie should be very shiny and all pastry is covered.
• 8. Serve warm with ice cream.

UPSIDE DOWN APPLE- PECAN PIE

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.

APPLE-PECAN UPSIDE DOWN PIE

Steps:

• Heat oven to 425 degrees. In a small bowl, combine brown sugar, butter and honey; mix well. Spread evenly in bottom of a deep, 9 inch pie pan. Arrange pecans over mixture in pan. Place one pie crust over mixture in pan. Set aside.
• In large bowl, combine sugar, flour and spices; mix well. Toss the sliced apples with the sugar mixture. Put the apples into the pie pan and top with second crust; seal edges and flute. Cut slits in several places in top crust. Place pie pan on a baking sheet on oven rack. Cover loosely with foil.
• Place the baking sheet and pie in the center of the oven and allow to cook for 15 minutes at 425. Then reduce the heat to 350 and cook for an additional 20 minutes. Remove the aluminum foil and cook for another 20 minutes, watching for the crust to turn golden brown. If the crust gets too brown and you don't think the apples are cooked enough, re-cover with the foil and continue to bake until there is very little resistance when you insert a wooden skewer into the apples.
• Remove the pie from the oven and allow it to set for 5 minutes. Then place a large plate over the top of the pie and flip it over. Gently lift the pie pan off of the pie. It should come off clean, but if any pecans stick to the pie pan, just remove them and put them back on the pie. Allow to cool at least 1 1/2 hours before cutting. Awesome served with butter pecan ice cream!