New Castle News

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September 21, 2013

Culinary Conversation: Fall, old cookbooks stir up interesting recipes

(Continued)

NEW CASTLE — Upside Down Apple Pie

  • 6 tablespoons (3⁄4 stick) butter, melted and divided
  • 1⁄2 cup packed light brown sugar
  • 1⁄2 cup chopped pecans
  • 1, 15-ounce package folded refrigerated pie crusts
  • 1 cup granulated sugar
  • 1⁄3 cup all-purpose flour
  • 3⁄4 teaspoon ground cinnamon

5 large Granny Smith or other firm apples, peeled, cored and cut into 1⁄2-inch wedges

Preheat oven to 375. Coat a deep-dish pie plate with cooking spray and line it with waxed paper. Coat waxed paper with spray.

In a small bowl, combine 4 tablespoons butter, the brown sugar and pecans; mix well and spread evenly over bottom of pie plate. Unfold one pie crust and place it in pie plate, pressing crust firmly against nut mixture and sides of plate; set aside.

In a large bowl, combine granulated sugar, flour, cinnamon and remaining 2 tablespoons butter; mix well. Add apples and toss gently to coat. Spoon into pie crust.

Unfold second pie crust and place over apple mixture. Trim and fold edges together to seal. Using a knife, cut four 1-inch slits in top crust.

Bake 1 to 11⁄4 hours or until crust is golden.

Carefully loosen waxed paper around rim and invert pie onto a serving plate while still hot. Remove waxed paper and allow to cool slightly; slice into wedges and serve warm or allow to cool completely before serving.

Put a cookie sheet on the bottom oven rack to catch any juices that may leak from the pan while it’s baking!

(*Note: Most recipes have not been tested.)

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