Food recipes
Topsy Turvy Apple Pecan Pie
Topsy Turvy Apple Pecan Pie Ingredients: butter, without salt nuts, pecans sugars, brown apples, raw, with skin lemon juice, raw wheat flour, white, all-purpose, unenriched sugars, granulated spices, cinnamon, ground...
Topsy Turvy Apple Pecan Pie
Ingredients:
butter, without salt
nuts, pecans
sugars, brown
apples, raw, with skin
lemon juice, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
Directions:
Spread softened butter evenly on bottom and dises of pie pan.
Press pecan halves, rounded side down, into butter.
Pat brown sugar evenly over pecans.
Roll out enough pastry for 1 crust; place in pie pan over siguar; trim, leaving 1/2 inch overhang.
Combine remaining ingredients; pour into pie pan, keeping top level.
Top with remaining pastry; trim even with bottom crust; fold edges together, flush with rim; flute.
Prick top of pie with fork.
Bake in hot oven, 450 degrees, 10 mins.
; reduce heat to moderate, 350F (180C); bake 30 to 45 minutes or longer, or until apples are tender.
Remove from oven.
When syrup in pan stops bubbling, place serving plate over pie; invert.
Carefully remove pie pan.
SERVE HOT.
Ingredients:
butter, without salt
nuts, pecans
sugars, brown
apples, raw, with skin
lemon juice, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
Directions:
Spread softened butter evenly on bottom and dises of pie pan.
Press pecan halves, rounded side down, into butter.
Pat brown sugar evenly over pecans.
Roll out enough pastry for 1 crust; place in pie pan over siguar; trim, leaving 1/2 inch overhang.
Combine remaining ingredients; pour into pie pan, keeping top level.
Top with remaining pastry; trim even with bottom crust; fold edges together, flush with rim; flute.
Prick top of pie with fork.
Bake in hot oven, 450 degrees, 10 mins.
; reduce heat to moderate, 350F (180C); bake 30 to 45 minutes or longer, or until apples are tender.
Remove from oven.
When syrup in pan stops bubbling, place serving plate over pie; invert.
Carefully remove pie pan.
SERVE HOT.