Wednesday, January 21, 2015

UPSIDE DOWN APPLE WALNUT PIE

Pastry for 2 crust pie
1/4 cup firmly packed brown sugar
2 tbsp butter, melted
1/2 cup chopped walnuts
2 lbs apples (approx. 5 cups), cored, pared, and sliced
2/3 to 1 cup granulated sugar (depending on tartness of apples)
2 1/2 tbsp flour
2 tbsp lemon juice from concentrate
1 tsp ground cinnamon

Preheat oven to 400 degrees.

In a 9-inch pie plate, combine brown sugar and butter; spread over bottom; sprinkle nuts evenly over all.

Divide pastry in half and roll each half into a 12-inch circle. Carefully line the pie plate with one of the circles but do not press down onto the mixture in pan. Trim pastry even with the edge of the pie plate.

Combine the apples, granulated sugar, flour, lemon juice concentrate, and cinnamon in a bowl; place into the crust-lined pie plate. Cover with the other pastry circle and prick pastry with a fork to make air vents. Trim pastry even with the edge of the pie plate and seal the crust edges with water.

Roll the crust edges toward center of the pie so that edges do not touch rim of the pie plate.

Place a foil covered baking sheet on the bottom oven rack to catch any drippings. Place pie in oven and bake at 400 degrees for 40 to 45 minutes or until golden brown.

Remove pie from oven and allow to stand for 2 minutes then carefully run a knife tip around edge of pie plate to loosen the pie. Invert pie onto a serving plate.

Delicious served warm with vanilla ice cream.


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