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Monday, November 16, 2009

Upside Down Apple Pie

I decided to enter the pie contest at our church Thanksgiving potluck, despite the fact that my pie experience is pretty minimal. I've made this pie and this pie, but that's about it! However, I wanted to contribute something anyways, and went with this apple pie because not only did it call for store-bought pie crust, but it recommended it! I'm all for attempting homemade crust, but I'm waiting for a tutorial from my grandma, who truly makes the best apple pie in the world. Until then, this will have to suffice :)

This pie ended up being amazing. I was a little worried about how it would turn out because I prepared it on Saturday but didn't bake it until Sunday right before we went. It didn't affect the taste of the pie, although the top of mine was not nearly as pretty as the pictures on the blog I found this on. While it wasn't the most beautiful looking, it was delicious. In fact, it won for "most delicious" pie in contest! If you're looking for an easy, but impressive alternative to traditional apple pie, you must make this!!

Upside Down Apple Pie

-6 tbsp butter, melted & divided
-1/2 cup packed light brown sugar
-1/2 cup chopped pecans
-2 refrigerated pie crusts
-1 cup granulated sugar
-1/3 cup all purpose flour
-1 teaspoon cinnamon
-5 large Granny Smith apples, peeled, cored, & cut into 1/2" slices

1. Coat a pie plate with nonstick cooking spray and line it with parchment paper. Coat the paper with cooking spray also.

2. In a small bowl, combine 4 tbsp melted butter, brown sugar, and pecans. Mix well and spread evenly over the bottom of the pie plate, on top of the parchment.

3. Place one of the crusts in the pie plate, pressing firmly against the topping and up the sides of the plate.

4. In another bowl, combine sugar, flour, cinnamon, and 2 tbsp melted butter. Mix until combined. Add apples and toss gently until evenly coated.

5. Spoon apples into the pie crust.

6. Place the second crust over the top of the pie. Trim and fold the edges together to seal the pie. Cut some slits in the top crust for venting.

7. Bake 60 to 75 minutes or until crust is golden brown in a 375 degree oven. Place a cookie sheet on the bottom oven rack to catch any drips from the pie.

8. Let the pie cool for 5 minutes and then place a plate that is larger than the pie on top of it. Flip the pie over (using oven mitts). Remove the pie plate and peel away the parchment paper. Allow it to cool, slice and serve!