Let's get real here. We need more sweet recipes. Who are we kidding? lol And what could be more sweeter than a take on my favorite pie, pecan.
Apple-Pecan Upside-Down Pie
Crust:
3 cups all purpose flour, sifted
1 tsp. salt
3/4 cup (1 1/2 sticks) butter
6 TB. (about) cold water
Topping:
3/4 cup chopped pecans (about 3 oz.)
1/2 cup firmly packed light brown sugar
1/4 cup (1/2 stick) butter, melted
Filling:
1/2 cup sugar
3 TB. all purpose flour
2 TB. cinnamon
pinch of salt
pinch of freshly grated nutmeg
1/4 cup butter, melted
4 large tart green apples (about 2 lbs.), peeled, cored and cut into 1" chunks
For Crust: Combine flour and salt in large bowl. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse meal. Stir in enough water so dough comes together. Gather into ball. Wrap in plastic and refrigerate at least 1 hr. or overnight. Divide dough into 2 pieces 1 slightly larger than the other. Roll each piece out on lightly floured surface to thickness of 3/16".
For Topping: Combine pecans and sugar in medium bowl. Add butter and stir until mixture is crumbly. Sprinkle over bottom of 10" deep-dish pie pan. Fit larger dough circle into pan, leaving 1" overhang.
For Filling: Preheat oven to 350F. Combine sugar, flour, cinnamon, salt and nutmeg in another large bowl. Stir in butter. Add apples and toss to coat thoroughly. Mound apples in prepared pan. Cover with smaller dough circle. Trim, seal and flute edges. Cut 4 vents in top to allow steam to escape. Bake pie until golden brown, about 1 1/4 hrs.
Cool pie completely in pan. To remove, run knife around edge to loosen. Place pan on hot griddle 5 minutes to soften topping. Invert pie onto platter, removing pan slowly. Makes 8 servings
Source: "Algiers Landing" restaurant - New Orleans, Louisianna - Bon Appetit mag. Nov. 1985
Apple-Pecan Upside-Down Pie
Crust:
3 cups all purpose flour, sifted
1 tsp. salt
3/4 cup (1 1/2 sticks) butter
6 TB. (about) cold water
Topping:
3/4 cup chopped pecans (about 3 oz.)
1/2 cup firmly packed light brown sugar
1/4 cup (1/2 stick) butter, melted
Filling:
1/2 cup sugar
3 TB. all purpose flour
2 TB. cinnamon
pinch of salt
pinch of freshly grated nutmeg
1/4 cup butter, melted
4 large tart green apples (about 2 lbs.), peeled, cored and cut into 1" chunks
For Crust: Combine flour and salt in large bowl. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse meal. Stir in enough water so dough comes together. Gather into ball. Wrap in plastic and refrigerate at least 1 hr. or overnight. Divide dough into 2 pieces 1 slightly larger than the other. Roll each piece out on lightly floured surface to thickness of 3/16".
For Topping: Combine pecans and sugar in medium bowl. Add butter and stir until mixture is crumbly. Sprinkle over bottom of 10" deep-dish pie pan. Fit larger dough circle into pan, leaving 1" overhang.
For Filling: Preheat oven to 350F. Combine sugar, flour, cinnamon, salt and nutmeg in another large bowl. Stir in butter. Add apples and toss to coat thoroughly. Mound apples in prepared pan. Cover with smaller dough circle. Trim, seal and flute edges. Cut 4 vents in top to allow steam to escape. Bake pie until golden brown, about 1 1/4 hrs.
Cool pie completely in pan. To remove, run knife around edge to loosen. Place pan on hot griddle 5 minutes to soften topping. Invert pie onto platter, removing pan slowly. Makes 8 servings
Source: "Algiers Landing" restaurant - New Orleans, Louisianna - Bon Appetit mag. Nov. 1985
