When you think of Thanksgiving, you probably think of eating pie in stretchy pants. What pie is your favorite? Pumpkin pie? Pecan pie? Apple pie? Yesterday, we kicked off pie week with a Paleo Pecan Pie recipe. And today we're flipping over traditional apple pie with this recipe for Upside Down Apple Pie from the blog Simple & Seasonal.
- 6 Tbsp butter melted & divided
- 1/2 cup packed light brown sugar
- 1/2 cup chopped pecans
- 2 refrigerated pie crusts
- 1 cup sugar (we used Stevia)
- 1/3 cup all purpose flour
- 3/4 tsp cinnamon
- 1/4 tsp apple pie spice
- 5 large Granny Smith apples peeled, cored and cut into 1/2" slices
Coat a deep-dish pie plate with nonstick cooking spray and line it with parchment paper. Coat the paper with cooking spray also. A regular pie plate is OK, but there may be some spilling during cooking (just ask my mother-in-law's oven) so put a cookie sheet or something under the pie plate.
In a small bowl combine 4 Tablespoons of melted butter, brown sugar and pecans. Mix well and spread evenly over the bottom of the pie plate, on top of the parchment. Place one of the crusts in the pie plate, pressing it firmly against the nut mixture and up the sides of the plate. Set aside.
In a large bowl, combine sugar, flour, cinnamon and the remaining 2 Tbsp of melted butter. Mix well. Add the apples in and toss gently to coat. Spoon into the pie crust.
Place the second crust over the apple mixture. Trim and fold the edges together to seal and cut some slits in the top of the crust for venting. Depending on the size of your pie plate and your refrigerated crusts, this may take a little tweaking here and there.
Bake at 375° for 60-75 minutes or until crust is golden brown.
Let the pie cool for 5 minutes and then place a plate that is larger than the pie on top of it. Remove the pie plate and gently lift the paper. Allow to cool. Don't forget the ice cream!