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Title: Downside-Up Apple Pie
Categories: Diabetic Dessert Pie Fruit
Yield: 1 Pie
| PASTRY | ||
| Double 9" crust pie | ||
| CARMEL-PECAN MIXTURE | ||
| 3 | tb | Soft butter |
| 1/2 | c | Brown sugar,*packed |
| 1/2 | c | Pecan halves |
| APPLE PIE | ||
| 6 | md | Tart apples |
| 1 | tb | Fresh lemon juice |
| 1/4 | c | Brown sugar,* packed |
| 2 | tb | Flour |
| 1 | ts | Cinnamon |
| 1/2 | ts | Nutmeg |
| 1/4 | ts | Salt |
* May want to try brown sugar substitute instead.
Prepare pastry and chill. Preheat oven to 450 degrees. Downside-up Apple Pie, a double crust pie taht you invert on a plate and then you have a carmel pecan topping Caramel Pecan Mixture: Cream the butter and brown sugar. Spread evenly into the bottom of a 9-inch pie pan. Press the pecan halves in an even design.
Roll out half the pastry to fit over the pecan layer, draping 1-inch over the pie pan.
Combine the apples with lemon juice, brown sugar, flour, cinnamon, nutmeg and salt. Pour into the pastry. Pack down well.
Roll out the second half of the pastry to cover the apples. Seal edges by folding bottom crust over top crust. Moisten water with edges as you go. Flute edges with a fork. Make vents in the top.
Bake 10 minutes. Reduce heat to 350F and bake 30 - 35 minutes longer. Cool 10 minutes and invert onto a serving plate.
As if by magic, this apple cake creates its own beautiful picture while in the oven.
Downside-up Apple Pie (Janice Norman) Posted By Sallie Kerp
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