How To make Topsy Turvy Apple Pecan Pie
1/4 c Softened Butter or Margarine
1/2 c Pecan Halves
2/3 c Firmly Packed Brown Sugar
Pastry for 2-Crust Pie 6 c Sliced Tar Apples*
2 tb Lemon Juice
1 tb Flour
1/2 c Sugar
1/2 ts Cinnamon
1/2 ts Nutmeg
1/4 ts Salt
*INGREDIENT LIST SHOULD READ: 6 cups sliced tart apples (about 2 1/2 lbs.).Spread softened butter evenly on bottom and dises of 9" 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" 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, 350 degrees; bake 30-45 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.I have not made this recipe yet. It sounds great for Thanksgiving. It came from one of the Rochester newspapers. Marilyn Sultar -----
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Selati: Upside down pecan nut pie (06.09.2012)
Upside down butterscotch pecan pie
(serves 6-8)
180g butter
½ cup honey or golden syrup
1 cup Selati Demarera sugar
¼ cup Selati white sugar
3 cups pecan nuts
¾ cup cream
Sasko cake flour, for dusting
1 x quantity cream cheese pastry
Cream cheese pastry
200g plain flour
100g butter
100g cream cheese
1t lemon juice
Preheat the oven to 220°C. In a 25 cm cast iron pan or ovenproof pan, combine butter, honey and sugars. Bring to a boil and simmer for 4 minutes. Add pecans and cream and boil for 3 minutes more. Remove from the heat and set aside to cool.
Dust the surface with flour and roll out the pastry thinly. Cut out a 25cm circle and place on top of the pecans, tucking in the edges.
Place the skillet on a baking sheet to catch any drips and bake in the preheated oven for about 10 minutes, reduce the heat to 180°C and bake for another 30 minutes at or until golden and the caramel is bubbling up around the edges. Remove from the oven, allow it to cool before inverting on to a baking sheet. Serve warm with vanilla ice cream or whipped cream.
For the cream cheese pastry: process flour, a large pinch of salt and butter until breadcrumbs form. Add cheese and lemon juice and blend until a dough forms. Chill for 1 hour.