Recipe: Upside Down Apple Pie (Jean Pare, 1990's)

UPSIDE DOWN APPLE PIE

1/2 cup pecan or walnut halves
1/3 cup brown sugar, packed
1 cup white granulated sugar
2 tbsp all-purpose flour
1/2 tsp ground cinnamon
1/8 tsp salt
2 tsp lemon juice
5 cups sliced peeled apples
Pastry for 1 crust pie

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; set aside.

Combine white sugar, flour, cinnamon, salt and lemon juice in large bowl. Stir well. Stir apples and flour mixture together and spread over nuts in pie plate; set aside.

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-inches high. Cut slits in pastry.

Bake in 350 degree 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.

Makes 1 (9-inch) pie, 6 servings
Source: Company's Coming Pies by Jean Pare, 1992