Upside Down Apple Pie


1 Premade Double Crust Pie Pastry

4 Cups Of Fresh Skinless Chopped Green Apples

3 Tablespoons Of White All Purpose Baking Flour

1 Tablespoon Of Freshly Squeezed Lemon Juice

1/3 Cup Of Crushed Unsalted Deshelled Pecans

1 Tablespoon Of Softened Real Unsalted Butter

1 Tablespoon Of Light Corn Syrup

3/4 Teaspoon Of Freshly Ground Cinnamon

3/4 Cup Of Firmly Packed Dark Brown Sugar


Nutritional Information:

Serving Size 8

420 Calories Per Serving

21 Grams Of Fat


Preparation Instructions:

I would like to thank Julia from Hamilton, New Zealand for submitting this upside down apple pie recipe.

To get started, please preheat your oven to 425 degrees Fahrenheit, or 220 degrees Celsius.

Next take out a large sealable mixing bowl, and then add in the fresh skinless chopped green apples and freshly squeezed lemon juice. Seal the bowl then vigorously toss the apples. Next take out a nine inch glass pie dish, and then add in one quarter cup of dark brown sugar, melted real unsalted butter, and the light corn syrup. Mix these ingredients together well, then sprinkle over the mixture the crushed unsalted deshelled pecans.

Next take out your bottom pie crust layer, and then cover the mixture within the pie dish. Moving along, next take out a small mixing bowl, and then add in the remaining dark brown sugar, the white all purpose baking flour, and the freshly ground cinnamon. Mix these ingredients together until the batch is even. Next create an apple layer within the dish using half of your green apples, then sprinkle the fruit with half the brown sugar batter. Repeat this process once more, then place your top pastry crust layer over the top of it all, folding the edge of the crust under each other, and then crimping it closed. Don't forget to make several small cuts in the top of the pie so that it can breath while you're baking it.

You will want to bake the pie for about half an hour, or until the crust is golden brown and crisp. Let the pie cool for at least ten minutes before serving it. This recipe goes great with a tall glass of cold milk.