I like mixing the filling with my apples, instead of layering it.
Top with the second crust, crimp it, and slit the tops.
Bake and unmold while warm on to plate.
Upside-Down Caramel Apple Pie
Preheat oven 425 degrees
Glaze and Pastry:
1/4 c. packed brown sugar
1 T butter, melted
1 T corn syrup
Combine and spread in bottom of pie pan
1/3 c pecan halves, coarsely chopped
Sprinkle over glaze.
1 package refrigerated pie crusts (2 crusts)
Lay one crust over glaze and nuts
1/2 c packed brwon sugar
3 T flour
3/4 tea. cinnamon (I always add more)
Dash of nutmeg ( I added a few more dashes)
Mix all in a bowl.
4 large Granny Smith apples, pealed and sliced thin
1 T lemon juice
Toss apple slices in lemon juice.
I like to add the sliced apples to the filling and toss all together. The original directions say to layer the filling between two layers of apples. Pour apples over bottom layer of crust. Top with second crust. Crimp edges, make slits and bake.
Bake for 50-60 minutes in a pie pan.
For your Demarle pie pan, oven at 400, and bake 50 minutes.
To keep the crust from turning to brown, cover with foil the last 15 minutes of baking time.
Turn out pie upside-down in a plate (like you would a cake) while hot.
Cool at least an hour before serving.
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