*  Exported from  MasterCook  *
 
                           UPSIDE DOWN APPLE PIE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Pecan or walnut halves
      1/3   c            Brown sugar, packed
    1       c            Granulated sugar
    2       tb           All-purpose flour
      1/2   ts           Cinnamon
      1/8   ts           Salt
    2       ts           Lemon juice
    5       c            Apples, peeled, cored sliced
                         Pastry for 1 crust pie
 
   My note:  this recipe worked with a deep dish pie plate and one piece of
   foil.  Used 8 cup measure to mix pastry, then measure apples, then poured
   sugar mixture over the apples.
   
   Line a 9 inch pie plate with a wide circle of foil.  Take 2 pieces of 12
   inch foil about 2 feet long.  Make a drugstore fold lengthwise resulting in
   1 large square.  Press into pie plate.  Spray or grease heavily on bottom
   and sides up to top edge of pie plate.
   
   Place pecans or walnut halves round side down on bottom of foil in pie
   plate.  Sprinkle with brown sugar.
   
   Combine sugar, flour, cinnamon, salt and lemon juice in large bowl.  Stir
   well.  Stir apples and dry mixture together and spread over nuts in pie
   plate.
   
   Roll pastry and place over top.  Fold edges under and flute.  (This makes a
   rim to hold the juice when pie is turned upside down.)  Turn up foil all
   around.  Trim foil leaving 4″ high.  (This may be more important if you
   have a regular pie plate to keep filling from running over.)
   
   Cut slits in pastry.  Bake in 350 F oven about 55 minutes until apples are
   cooked.  Cover with large plate and invert so pie is upside down.  Remove
   foil carefully.  Serve warm.
   
   Source:  Company’s Coming Pies by Jean Pare 1992 Shared and tested by
   Elizabeth Rodier Sept 93
  
 
 
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