| Recipes with similar ingredients: | ||
Chipotle-Lime Marinated Grilled Pork Chops | ||
|
Hot Milk Cake | ||
|
Creamy Cheese Spread | ||
|
Pecan Sweet Potato Bake | ||
|
No Cook Fudge | ||
Email
Print
Upside -Down Apple Pie
Ingredients:
1 pastry crust, deep dish 9 inch pie, (homemade or store bought)
1/2 cup sugar
3 Tbs. flour
1 tsp. ground cinnamon
1/8 tsp. salt
6 cups thinly sliced peeled apples
1 recipe crumb topping (see below)
1/2 cup chopped pecans
1/4 cup caramel topping
Ingredients for crumb topping:
1 cup packed brown sugar
1/2 cup flour
1/2 cup quick cooking rolled oats
1/2 cup butter
1 pastry crust, deep dish 9 inch pie, (homemade or store bought)
1/2 cup sugar
3 Tbs. flour
1 tsp. ground cinnamon
1/8 tsp. salt
6 cups thinly sliced peeled apples
1 recipe crumb topping (see below)
1/2 cup chopped pecans
1/4 cup caramel topping
Ingredients for crumb topping:
1 cup packed brown sugar
1/2 cup flour
1/2 cup quick cooking rolled oats
1/2 cup butter
Directions:
Crumb Topping:
Stir together brown sugar, flour and rolled oats. Cut in 1/2 cup butter until topping is like course crumbs. Set aside.
In a large mixing bowl, stir together the sugar, flour, cinnamon and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pie shell. Sprinkle crumb topping over apple mixture. Place pie on a cookie sheet so the drippings do not drop into your oven. Cover edges of pie with aluminum foil. Bake in a preheated 375 oven for 25 minutes. Then remove foil and put back in for
another 25 to 30 minutes without foil. Remove from oven. Sprinkle pie with chopped pecans then drizzle with caramel on top. Cool on a wire rack and enjoy warm or at room temperature.
Makes 6-8 Servings
Crumb Topping:
Stir together brown sugar, flour and rolled oats. Cut in 1/2 cup butter until topping is like course crumbs. Set aside.
In a large mixing bowl, stir together the sugar, flour, cinnamon and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pie shell. Sprinkle crumb topping over apple mixture. Place pie on a cookie sheet so the drippings do not drop into your oven. Cover edges of pie with aluminum foil. Bake in a preheated 375 oven for 25 minutes. Then remove foil and put back in for
another 25 to 30 minutes without foil. Remove from oven. Sprinkle pie with chopped pecans then drizzle with caramel on top. Cool on a wire rack and enjoy warm or at room temperature.
Makes 6-8 Servings
This recipe has not been rated or commented on