Upside-Down Apple Pie With Pecans

Upside Down Apple Pie
Margo Letourneau


1/2 cup raisins or currants
2 tablespoons apple juice
1/4 cup (1/2 stick) butter, softened
1 cup pecan halves
2/3 cup brown sugar
1 unbaked double piecrust
6 to 8 cups peeled, cored, thinly sliced tart apples
2 tablespoons all-purpose flour
1/2 cup sugar
2 tablespoons lemon juice
1 teaspoon cinnamon
1 teaspoon nutmeg


Soak the raisins in the apple juice until plump, about 30 minutes to an hour.

Preheat oven to 450°F. Grease the bottom and sides of a 9-inch glass pie plate with the butter. Press pecan halves round side down into  butter in any pattern. Pat brown sugar over pecans and butter. Carefully cover with the bottom crust.

In a large bowl, mix the apples, flour, sugar, lemon juice, and spices. Add raisins and their juice. Fill the piecrust, and top with the remaining crust. Crimp the edge of the crust and cut slits in the top of it. Bake for 10 minutes. Reduce heat to 350°F and bake for 45 minutes more.

Remove  pie from the oven and cool it on a rack for 5 minutes. Gently loosen the edges of the pie with a knife, carefully place a large serving plate on top, and invert the pie.


Makes 6 to 8 servings.

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