Upside-Down Apple Pie With Pecans

Photo Credit
Margo Letourneau
The Editors
Makes 6 to 8 servings.
Preparation Method
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Want an apple pie to impress your friends and family? Make Upside-Down Apple Pie With Pecans! This pie is full of sweet and spicy cinnamon and sugar apples, as you would expect, but when you flip it over you get a beautiful pecan top that looks like a work of art.

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
1/2 cup sugar
2 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg

In a bowl, soak raisins in apple juice for 30 to 40 minutes, or until plump.

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

In a bowl, mix apples, sugar, flour, lemon juice, cinnamon and nutmeg. Add raisins and their juice. Pour into piecrust and top with remaining crust. Crimp edges of crust and cut slits into the top. Bake for 10 minutes. Reduce heat to 350°F and bake for 45 minutes.

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

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