Apple Pie Recipes
Apple Sweetheart Pie
Apple Pie with Cheddar Crust
Old Time Apple Pie
All American Apple Pie
Topsy - Turvy Apple Pie
Crunchy Caramel Apple Pie
Apple Cherry Apple Pie
Apple Butterscotch Pie
Apple Blueberry Pie
Apple Pumpkin Dutch Pie
Apple Peach Pie
Apple Cinnamon Pecan Pie
Apple Pecan Chocolate Pie
Apple Blackberry Pie
Apple Bourbon Pie
Crunchy Caramel Apple Pecan Pie
Sour Cream Apple Pie - 2
Sour Cream Apple Pie
Fried Apple Pie Recipe
Mock Apple Pie - Ritz
Mock Apple Pie
Fried Apple Pie - 3
Extra Thick Apple Pie Recipe
Lattice Apple - Peach Pie Recipe
Scrumptious Apple Pie Recipe
Apple Praline Pie Recipe
French Apple Pie Recipe
Very Merry Apple - Cranberry Pie
Sugar - Kissed Apple Pie Recipe
Apple - Maple Pie Recipe
Apple Bumble Berry Pie Recipe
Irish Apple Pie Recipe
Grandma Apple Pie Recipe
Apple Pie Bars Recipe
Lightly Whipped Cream (Crème Chantilly)
Freezing Unbaked Apple Pies
No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice of cooks present and the wisdom of cookbook writers.
Topsy - Turvy Apple Pie Recipe
Baking Directions
| Pan size: 9 inch round baking dish Temp: 425 degrees for 8 minutes; reduce heat to 350 degrees for 40 to 45 minutes longer. Baking time: 40 to 45 minutes Servings: 6 to 8 |
Apples are in full season and what a wonderful twist to a apple pie. Brown sugar and pecans make the crust special. After baking, the pie gets a twist: it's inverted onto the serving plate, transforming the sticky bottom crust into a moist, nutty topping.
Glaze and Crust
1/4 cup packed brown sugar
1 tablespoon butter or margarine, melted
1 tablespoon white corn syrup
1/2 cup pecan halves
1 box refrigerated pie crusts, 2 crust softened as directed on box
Filling
2/3 cup granulated sugar
2 tablespoons all purpose flour
1/2 teaspoon ground cinnamon
4 cups thinly sliced, peeled apples { about 4 large apples}
Topping French vanilla ice cream or Whipped cream, if desired.
Pre heat oven to 425°F. In 9-inch glass pie pan, mix brown sugar, butter and corn syrup. Spread evenly in bottom of pan. Arrange pecans over mixture. Follow the directed on the box for a Two-Crust Pie, placing bottom crust over mixture in pan.
In small bowl, mix granulated sugar, flour and cinnamon. Arrange half the apple slices in crust-lined pan. Sprinkle with half the sugar mixture. Repeat with remaining apple slices and sugar mixture. Top with second crust; seal edge and flute. Cut 4 slits in top crust.
Place pie on sheet of foil on middle oven rack in oven; bake 8 minutes. Reduce oven temperature to 350°F; bake 40 to 45 minutes longer until pie crust is golden brown.
Immediately run a knife around the edge of the HOT apple pie to loosen. Place a serving plate upside down over HOT apple pie; carefully turn plate and HOT pie pan over. Remove pan. Serve warm or cool with ice cream or whipped cream. Makes: 6 to 8 servings.
