Friday, October 29, 2010

Topsy-Turvy Apple Pie

Well, it's that time of year. Yes, time to take the kids apple and pumpkin picking....again. My pumpkins have been sitting on the porch for at least a week and a half (yet to be carved) and there were three bags of apples sitting in my house, staring at me, for just as long.

"You gonna do something with those apples?" from dear hubby Jim, led me on a search for a pie recipe. Not just any pie recipe, mind you, but a special pie recipe...beacuse, I mean, really. Who wants ordinary ole Apple Pie? Ok, fine...I do. But this one just looked SO good, I couldn't pass. (And it totally came out yummy, so I felt justified.)

Topsy-Turvy Apple Pie (from Pillsbury)

(Yea, I's upside down. Isn't that so cool?! And delicious.)

Prep Time: 45 Min
Total Time: 1 Hr 30 Min
Makes: 8 servings (HA...oh, sorry.)
Glaze and Crust
1/4 cup packed brown sugar
1 tablespoon LAND O LAKES® Butter, melted
1 tablespoon corn syrup
1/2 cup Fisher® Chef's Naturals® pecan halves
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
2/3 cup granulated sugar
2 tablespoons Pillsbury BEST® all-purpose flour
1/2 teaspoon ground cinnamon
4 cups thinly sliced, peeled apples (4 medium)
Whipped cream, optional
  • Heat oven to 425°F. In 9-inch glass pie plate, mix brown sugar, butter and corn syrup. Spread evenly in bottom of pie plate. Arrange pecans over mixture. Make pie crusts as directed on box for Two-Crust Pie, placing bottom crust over mixture in pan.
(You know I doubled it, right? Ok...just checking.)
  • In small bowl, mix granulated sugar, flour and cinnamon. Arrange half of apple slices n crust-lined pie plate. Sprinkle with half of sugar mixture. Repeat with remaining apple slices and sugar mixture. Top with second crust; seal edge and flute. Cut slits in several places in top crust.

  • Place pie on sheet of foil on middle oven rack in oven; bake 8 minutes. Reduce oven temperature to 350°F; bake 35 to 45 minutes longer or until apples are tender and crust is golden brown. Immediately run knife around edge of pie to loosen. Place serving plate upside down over pie; turn serving plate and pie plate over. Remove pie plate. Serve warm or cool with whipped cream.

Of course I know it's on a Christmas tray, but that was the only thing I had that was big enough to turn it out on (it's close enough to Christmas....leave me alone). It was delicious, and so easy to make. Definately adding this to the Fall menu, but I wouldn't recommend this being one of your regular "make-ahead-and-freeze" pies...because I do that every year, too. Oh, and (at lease for the first piece) it's definately a must-eat-warm pie. With whipped cream. Yes...whipped cream. I'm going to go have a piece of pie now.

Talk yo you soon,


  1. Looks delicious! And seems resonably healthy too!

    I've got a little collection of recipes in my blog too, you are welcome to come and have a look!
    Have a great day!

  2. Yum, yum, yum! What more can I say? Now I'm craving for this:)

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