It tastes as appropriate as its delicious presentation. Pecans, apples, and brown sugar shine on this upside-down pie.
This is the pie I received the North Carolina Grand Prix for apple pie. It appears to have a lot of steps however it is simpler than it looks.
° 1 cup chopped pecans
° half cup packed brown sugar
° 1/three cup melted butter
° 1 container of refrigerated pie crusts (I opt for Pillsbury All Ready Pie Crust or you could make your own)
° 1 teaspoon flour
° 6 medium apples, sliced and peeled (Granny Smith and Braeburn apples are best)
° 1/four cup sugar
° 2 tablespoons flour
° half teaspoon cinnamon
° 1/eight teaspoon nutmeg
* Instructions :
Heat oven 375 degrees F
Using a 9-inch pie plate, combine pecans, brown sugar, and butter; Spread calmly over the lowest of the pan.
Lay backside pie crust over pecan mixture in skillet. Press the dough into the edges of the pan and sprinkle with a teaspoon of flour.
In a big bowl, integrate apples, sugar, flour, cinnamon, and nutmeg. Mix lightly. Pour spoon right into a dish covered with pie crust.
Top with a 2d pie crust, the flute. Cut four-five slits withinside the pinnacle crust, so steam escapes. Place the pie plate on a cookie sheet and bake at 375 levels for 40-50 mins or till the crust is golden.
Remove pie from oven and go away on cord rack for five mins. Place a serving plate on pinnacle of the pie and carefully turn the hot pie over. Remove the pie plate. Some nuts may also stay withinside the pan, replace with a knife on a pancake
Cool for as a minimum an hour earlier than serving.