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Upside-Down Apple Pecan Pie

 Upside-Down Apple Pecan Pie
"I combined two of my favorite recipes to come up with this sensational pie. It won the local apple pie contest a few years ago. I usually make two pies because we always end up wanting more." Becky Berger, Deerfield, Illinois
8 ServingsPrep: 1 hour + chilling Bake: 1 hour + cooling

Ingredients

  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 3/4 cup cold butter, cubed
  • 1/3 cup shortening, cubed
  • 4 to 6 tablespoons cold water
  • PECANS:
  • 1/2 cup packed brown sugar
  • 1/4 cup butter, melted
  • 1 cup pecan halves
  • FILLING:
  • 1 cup sugar
  • 1/3 cup King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons butter, melted
  • 1/4 teaspoon ground cinnamon
  • 8 cups thinly sliced peeled tart apples

Directions

  • In a food processor, combine the flour, sugar and salt; cover and
  • pulse until blended. Add butter and shortening; pulse until mixture
  • resembles coarse crumbs. While processing, gradually add water until
  • dough forms a ball.
  • Divide dough in half so that one portion is slightly larger than the
  • other; wrap each in plastic wrap. Refrigerate for 45 minutes or

2 of 2

Upside-Down Apple Pecan Pie (continued)

Directions (continued)

  • until easy to handle.
  • Coat a 9-in. deep-dish pie plate with cooking spray. Line bottom and
  • sides of plate with parchment paper; coat paper with cooking spray
  • and set aside.
  • In a small bowl, combine brown sugar and butter; stir in pecans.
  • Arrange in the bottom of prepared pie plate with rounded sides of
  • pecans facing down.
  • On a lightly floured surface, roll out larger portion of dough to fit
  • bottom and sides of pie plate. Transfer to plate; press the crust
  • firmly against pecans and sides of pie plate. Trim edges.
  • In a large bowl, combine the sugar, flour, butter and cinnamon. Add
  • apples; toss to coat. Fill crust. Roll out remaining pastry to fit
  • top of pie; place over filling. Trim and seal edges. Cut slits in
  • pastry.
  • Place a foil-lined baking sheet on a rack below the pie to catch any
  • spills. Bake pie at 375° for 60-70 minutes or until golden
  • brown. Carefully loosen the parchment paper around edge of pie;
  • invert hot pie onto a serving plate. Remove paper. Cool for at least
  • 15 minutes before serving. Yield: 8 servings.
Nutritional Facts: 1 piece equals 791 calories, 44 g fat (19 g saturated fat), 68 mg cholesterol, 483 mg sodium, 96 g carbohydrate, 4 g fiber, 7 g protein.