So, how did I do with my pie you might ask? I received second place (technically it was a tie). Not too bad if I say so myself. A couple of the judges came up to me afterwards raving about it. It really is that good and it's really very easy.
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
3/4 teaspoon cinnamon
1/4 teaspoon apple pie spice
5 large Granny Smith apples, peeled, cored & cut into 1/2" slices
Coat a pie plate with nonstick cooking spray and line it with parchment paper. Coat the paper with cooking spray also. Now,I ran out of parchment paper and used aluminum foil instead. It worked okay but parchment paper would be best to keep the sugar from sticking to the foil.
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. (I sealed the edges the best I could. I really couldn't fold and seal but it didn't matter at all.)
Bake 1 to 1-1/4 hours or until crust is golden brown in a 375 degree oven. Make sure to place a cookie sheet on the bottom oven rack to catch any drips from the pie.
Let the pie cool for 5 minutes and then place a plate that is larger than the pie on top of it and flip it over. Use oven gloves as it will still be hot. Remove the pie plate and gently lift the paper. Allow to cool. Serve warm or at room temperature.
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
3/4 teaspoon cinnamon
1/4 teaspoon apple pie spice
5 large Granny Smith apples, peeled, cored & cut into 1/2" slices
Coat a pie plate with nonstick cooking spray and line it with parchment paper. Coat the paper with cooking spray also. Now,I ran out of parchment paper and used aluminum foil instead. It worked okay but parchment paper would be best to keep the sugar from sticking to the foil.
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. (I sealed the edges the best I could. I really couldn't fold and seal but it didn't matter at all.)
Bake 1 to 1-1/4 hours or until crust is golden brown in a 375 degree oven. Make sure to place a cookie sheet on the bottom oven rack to catch any drips from the pie.
Let the pie cool for 5 minutes and then place a plate that is larger than the pie on top of it and flip it over. Use oven gloves as it will still be hot. Remove the pie plate and gently lift the paper. Allow to cool. Serve warm or at room temperature.
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