Apple Upside-Down Pie

So, last night I decided to make a pie. Not just any pie, but my family's favorite Upside-Down Apple Pie.

This isn't an original recipe by any stretch of the imagination. It's from a Pillsbury Harvest Time Pies cookbook circa 1984 that I found in the grocery store checkout line while waiting one day. Cost? $ 1.98. Recipe? Priceless!

Pastry for 9-inch two-crust pie

Glaze:
2 T. Margarine or Butter
Pecan Halves
1/3 Cup firmly packed brown sugar

Filling:
6 cups sliced, peeled apples (I ALWAYS use Grannie Smith)
3/4 cup sugar
2 T. flour
1/4 t. salt (I DO NOT use this)
2 T. lemon juice (I just use the juice of 1 large lemon, however much that comes out to be)
2 T. margarine or butter

Preheat oven to 450F.

Line 9-inch pie pan with 13-inch circle of foil. DO NOT trim the excess. Spread margarine over foil in the bottom and up the sides of the pan. Place pecan halves, rounded side down, in the bottom of the prepared pan to cover. Sprinkle the brown sugar over the pecans. Ease 1 of the pie pastries over the pecan and brown sugar mixture.

In a large bowl, combine apples, sugar, flour, salt (if using) and lemon juice, mixing lightly to coat. Spoon gently into the pastry-lined pan. Top with remaining pastry. Fold edge of top pastry under bottom pastry. Seal edges together securely, cut slits in several places. Fold excess foil loosely over edge of pastry to prevent excessive browning.

Bake at 450F for 10 minutes. Reduce oven temperature to 375F and continue to bake for 30-40 minutes or until apples are tender and crust is golden brown. (Place pan on foil or cookie sheet during baking to guard against spillage.)


Cool pie upright in pan for 5 minutes, then invert onto serving plate. Cool at least 1 hour before serving. Serve warm.


*Best served warm and topped with cinnamon ice cream!! :)