My parents celebrated their 30th wedding anniversary!!
We stopped over bearing this wonderful apple pie.
(Am I a wonderful daughter, or what?)
I reluctantly strayed away from my old faithful recipe, but this new recipe did not disappoint.
This was a really fun pie to make. It was easy, different, and I love that it is served upside down. I was really nervous when it came time for the big flip, but it came out of the dish so easily...I was amazed.
Apple pie season is on us...and this is a must try!
Glaze and Crust:
1/4cup packed brown sugar
1tablespoon butter, melted
1tablespoon corn syrup
1/2cup pecan halves
1 box refrigerated pie crusts
2/3cup granulated sugar
2tablespoons all-purpose flour
1/2teaspoon ground cinnamon
4cups thinly sliced, peeled apples (4 medium)
1. Heat oven to 425°F. In 9-inch glass pie plate, mix brown sugar, butter and corn syrup. Spread evenly in bottom of pie plate. Arrange pecans over mixture. Make pie crusts as directed on box for Two-Crust Pie, placing bottom crust over mixture in pan.
2. In small bowl, mix granulated sugar, flour and cinnamon. Arrange half of apple slices in crust-lined pie plate. Sprinkle with half of sugar mixture. Repeat with remaining apple slices and sugar mixture. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
3. Place pie on sheet of foil on middle oven rack in oven; bake 8 minutes. Reduce oven temperature to 350°F; bake 35 to 45 minutes longer or until apples are tender and crust is golden brown. Immediately run knife around edge of pie to loosen. Place serving plate upside down over pie; turn serving plate and pie plate over. Remove pie plate. Serve warm or cool with whipped cream.
Recipe Credit: Pillsbury