Upside Down French Apple Pie

 

Ingredients:

 

 

9 Pastry for Double Crust Pie, unbaked

Nut Filling:

1

Cup

Walnuts or Pecans, ground

2

Tbl

Light Brown Sugar, Firmly Packed

1

Tbl

Milk

1

 

Small Egg, Beaten

Tsp

Vanilla

Tsp

Lemon Juice

1

Tbl

Butter, Softened

Apple Filling:

6

 

Granny Smith Apples, Peeled, Cored, Sliced (5 Cups)

1

Tsp

Lemon Juice

Cup

Sugar

2

Tbl

All-Purpose Flour

1

Tsp

Cinnamon

Tsp

Salt

2

Tbl

Butter, cut into pieces

Directions:

Preheat oven to 425F. Prepare the 9 pie plate with 1 unbaked pastry.

Nut Filling: Combine nuts, sugar, milk, egg, vanilla, lemon juice and butter. Spread evenly over bottom of unbaked pie shell. Set aside.

Apple Filling: Place apples in a large bowl. Sprinkle with lemon juice. Combine sugar, flour, cinnamon, nutmeg and salt in a small bowl. Sprinkle over apples slices. Toss to coat. Spoon over nut filling. Dot with butter. Moisten pastry edge with water.

Cover with a top pastry crust. Fold top edge under bottom crust and flute with fingers or fork. Cut slits in top crust or prick with a fork to allow steam to vent.

Bake for 500 minutes. Cover edge of pastry with aluminum foil to prevent overbrowning. Set aside to cool.

 

Yields

8 servings

 

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