Thursday, December 24, 2009

Upside down Apple Pecan Pie

I told you I like to make pies ... here is another one. Yes, this one like the last one has apples and pecans it also. But this one is very unique in that it looks like what would happen if an apple pie were to marry a pecan pie and they were to have a child ... it would be an Upside down Apple Pecan Pie. This pie is super easy to make and looks like you spent all day in the kitchen. But that can be our secret. Here we go ...

Upside down Apple Pecan Pie

1/2 cup seedless raisins
1 tablespoon bourbon/port/brandy
1/2 cup unsalted butter softened
1 cup pecan halves (or whatever it will take to cover the bottom of a 9" pie pan. They also need to be perfect pecans, not broken)
1/2 cup firmly packed dark brown sugar

2 pie crusts

6 peeled, cored, sliced apples
1/2 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon flour
1 tablespoon cinnamon
1 tablespoon ground nutmeg

Preheat the oven 450 degrees

Mix raisins & alcohol and set aside

Spread butter onto bottom of 9" pie pan. Press pecans topside down into butter. Pat brown sugar evenly over pecans. Place one pie crust over pecans.
Drain raisins and discard liquid. Toss raisins with apples, sugar, lemon juice, flour, and cinnamon. spoon over crust in pie pan. Take second pie crust and cover. Crimp edges to seal being careful not to tuck any of the crust under the pan lip. Prick crust with fork to allow to vent.

Bake 10 minutes. Reduce heat to 350 degrees. Bake additional 45 minutes, or until top crust is lightly browned.

Cool on wire rack for 5 minutes or until pie stops bubbling. Place serving plate over pie bottom side up, and FLIP. Remove pie from pie pan and cool completely.

This pie is best if made the day before you want to eat it.

This pie needs to settle and the brown sugared pecans need to harden up.

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