Topsy Turvy Apple Pie
10" dutch oven
1 Tbs. lemon juice
1 Tbs. flour
1/2 cup sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
2- 9" inch pie crusts
1/4 cup margarine, softened
1/2 cup toasted pecans (I left these out)
1/2 cup brown sugar
6 cups slice apples (about 5 large)
Spread butter evenly on the bottom and sides of a 10" DO. Press the pecans, rounded side down, into the margarine. Pat brown sugar evenly over the nuts. Place pie crust over the sugar.
Sprinkle the apples with lemon juice. Combine flour, sugar, spices and salt. Toss with apples; spread evenly in the pie crust. Place remaining crust on top. Flute the edges. Bake at 400° for about 50 minutes or until the crust is golden. I used 1 1/2 rings on top and 1 ring on the bottom. Cool 5 minutes and invert onto a plate. Serve with ice cream.
The Finished Product
Imagine this with the top covered in pecans! Yummy!
I was really surprised by this pie. It turned out great. I really wish I weren't allergic to pecans because it would have been really pretty with them. I can tell you it didn't last long! It was very nicely spiced and the apples were tender. Right now this is my preferred apple pie. My kids thought it was fun that it was upside down. We give this one an A-.