Best Upside Down Plum Pecan Pie Recipes

UPSIDE-DOWN PLUM-PECAN PIE

Steps:

• Cut 15-inch round from heavy-duty foil. Line 9-inch glass pie plate with foil round, leaving 2 inches overhanging rim of plate. Spread butter over foil lining. Place pecan halves, rounded sides down, on butter. In small bowl, mix brown sugar and corn syrup; drop by small spoonfuls evenly over pecans and foil.
• In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 450°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; ease into pie plate over pecans and brown sugar mixture.
• In medium bowl, mix filling ingredients; pour into pastry-lined pie plate. Roll other round of pastry into 12-inch round. Fold into fourths; 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 excessive browning. Bake 10 minutes.
• Reduce oven temperature to 375°F. Bake 35 to 40 minutes longer or until crust is brown and juice begins to bubble through slits in crust. Cool 5 minutes. Turn foil away from pastry. Turn pie upside down onto heatproof serving plate; peel off foil. Serve warm.

UPSIDE-DOWN PLUM-PECAN PIE

Steps:

• 1. Cut 15-inch circle from heavy-duty aluminum foil. Line pie plate, 9 X 1 1/4 inches, with foil circle, leaving 2 inches overhanging edge.2. Spread butter over foil lining. Place pecan halves, rounded sides down, on butter. Mix brown sugar and corn syrup drop by small spoonfuls evenly over pecans and foil.3. Heat oven to 450°. Make pastry as directed-except roll first round of pastry into 11-inch circle. Ease into pie plate over pecans and brown sugar mixture. Mix remaining ingredients pour into pastry-lined pie plate.4. Roll other round of pastry into 12-inch circle. Fold into fourths cut slits so steam can escape. Place over filling and unfold seal and flute. Turn up overhanging foil to catch juices and to prevent crust from excessive browning. Bake 10 minutes.5. Reduce oven temperature to 375°. Bake 35 to 40 minutes longer or until crust is brown and juice begins to bubble through slits in crust. Cool 5 minutes. Turn foil away from pastry. Place heatproof serving plate upside down onto pie plate turn serving plate and pie plate over. Peel off foil. Cool about 25 minutes or until warm. Serve warm.*Spreads with at least 65% vegetable oil can be used.NUTRITION FACTS: 1 Serving: Calories 515 (Calories from Fat 260) Fat 29g (Saturated 7g) Cholesterol 0mg Sodium 340mg Carbohydrate 62g (Dietary Fiber 3g) Protein 5g % DAILY VALUE: Vitamin A 10% Vitamin C 6% Calcium 2% Iron 10% DIET EXCHANGES: Not RecommendedFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.