So, this recipe is from Noble Pig and they make it about a zillion times more beautifully then I did. But mine was still lovely :)It got a tiny bit more cooked then I would have liked. I got distracted... but! The only thing that got really affected was the walnuts were a bit overdone and the caramel became a bit too sticky/chewy. However, I cannot stress enough how delicious this pie was.
The bloggers at Noble Pig claim to make this rather then their typical apple pie recipe. I have now sworn to do the same. It's caramel-y, walnut-y, apple-y, deliciousiocity all wrapped up in a flakey pie crust. I of course recommend serving with with ice cream, but I was raised in a world where apple pie requires vanilla ice cream or whipped topping to be complete. A simple fork-full of this pie with some ice cream will change your life. I swear to you, one bite will make your apple pie fantasies come true. And we all have apple pie fantasies that need to come true.
This is the perfect recipe to herald in the fall. Long live apples, long live apple pie :)
Upside Down Apple Pie
6 Tablespoons 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
Coat a deep-dish pie plate with nonstick cooking spray and line it with parchment paper. THIS IS IMPORTANT- PARCHMENT PAPER. I didn't have any and it caused disaster for the beauty of my pie. You should coat the paper with cooking spray too if you want your pie to remain in-heavenly-tact.
In a small bowl combine 4 Tablespoons of melted butter, brown sugar and pecans. Mix well and spread evenly over the bottom of the pie plate, on top of the parchment. Place one of the crusts in the pie plate, pressing it firmly against the nut mixture and up the sides of the plate. Set aside.
In a large bowl, combine granulated sugar, flour, cinnamon and the remaining 2 Tablespoons of melted butter. Mix well. Add the apples in and toss gently to coat. Spoon into the pie crust.
Place the second crust over the apple mixture. Trim and fold the edges together to seal and cut some slits in the top of the crust for venting. Just seal the deal as best as you can. Pie crust can be picky.
Bake @ 375 for 1 to 1-1/4 hours or until crust is golden brown.
6 Tablespoons 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
Coat a deep-dish pie plate with nonstick cooking spray and line it with parchment paper. THIS IS IMPORTANT- PARCHMENT PAPER. I didn't have any and it caused disaster for the beauty of my pie. You should coat the paper with cooking spray too if you want your pie to remain in-heavenly-tact.
In a small bowl combine 4 Tablespoons of melted butter, brown sugar and pecans. Mix well and spread evenly over the bottom of the pie plate, on top of the parchment. Place one of the crusts in the pie plate, pressing it firmly against the nut mixture and up the sides of the plate. Set aside.
In a large bowl, combine granulated sugar, flour, cinnamon and the remaining 2 Tablespoons of melted butter. Mix well. Add the apples in and toss gently to coat. Spoon into the pie crust.
Place the second crust over the apple mixture. Trim and fold the edges together to seal and cut some slits in the top of the crust for venting. Just seal the deal as best as you can. Pie crust can be picky.
Bake @ 375 for 1 to 1-1/4 hours or until crust is golden brown.
Let the pie cool for 5 minutes and then place a plate on top of it and flip it over. CAREFUL! PROBABLY STILL HOT! Remove the pie plate and gently lift the paper. Allow to cool. Serve warm or at room temperature, WITH ICE CREAM if you have been listening to my wisdom and are feeling perfectly sinful.
Enjoy :) Happy Fall!!
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