Ingredients Jump to Instructions ↓

  1. 2 Pie crust - may be frozen as

  2. 1 Apple pie; recipe - your fav

  3. 1/2 cup 118ml Pecans - whole

  4. 1/2 cup 99g / 3 1/2oz Butter

  5. 1/2 cup 80g / 2.8oz Brown sugar

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In this recipe, it is the construction that is important. Get the apples and spices ready for your favorite 9" pie. Prepare or buy 2 pie crusts. Now get your pie pan ready. My daughter uses a Pyrex pie pan. Butter the pie pan completely, and well. Don't miss a spot. Use the entire 1/2 cup of butter and get the sides too. Place the pecans in the bottom of the pie pan, and sprinkle with the brown sugar. Now, put your bottom pie crust on top of the pecans. In fact, forget that they (the pecans) are there. Just proceed with your apple pie, as usual, with one exception. You don't want a bulging pie, kind of firm and flat. When you have both crusts sealed and fluted, bake at 400F for exactly 50 minutes. Cool for 5 minutes on a rack and turn out on a serving dish immediately. When you do this, you are flipping it over so that the pecans are on the top, and the usual top of the pie is on the bottom. This recipe is my daughter, Lois's. She says that you must flip it out after 5 min. or the butter and sugar will harden and you won't get it out. Let me tell you it is always a hit and people are astounded. The combination of the sugar, pecans and apple pie are delicious. You should keep your apple pie filling on the tart side. I hope you enjoy this as much as we do. NOTE: I know that this is NOT a deep dish apple pie..but this is OUR Thanksgiving specialty and I hope you will all enjoy this.


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