Rating: 5 stars 4.7
30 Ratings
  • 5 star values: 26
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

This unique double-crusted apple pie is inverted after baking so that the brown sugar and pecan layer is on top.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Spread butter or margarine evenly on bottom and sides of a 9-inch pie plate. Press pecans, rounded side down, into butter layer. Pat brown sugar evenly over nuts, then lay one pastry shell over brown sugar layer.

  • Place apples in a large bowl and sprinkle with lemon juice.

  • In a small bowl combine flour, sugar, cinnamon, nutmeg, and salt. Mix well. Toss mixture with apples, coating thoroughly.

  • Spread apples into pie plate. Cover apples with second pastry shell. Crimp edges of pastry and make steam vents in top.

  • Bake in preheated oven for 50 minutes. Cool 5 minutes then place serving plate over top of pie; invert pie onto plate. Carefully remove pie pan. Serve warm or cool.

Nutrition Facts

435 calories; protein 2.5g; carbohydrates 62g; fat 21.3g; cholesterol 15.3mg; sodium 250.6mg. Full Nutrition
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