Upside-Down Apple Pecan Pie
All-American apple pie with a new twist! Adapted from a recipe by Lombardo and Bui.
4 Tbsp unsalted butter, softened
1 cup pecan halves
1/2 cup brown sugar
1 Tbsp maple syrup
1 tsp vanilla
Pie crust for a 2-crust pie (Pillsbury refrigerated preferred)
4 tart apples, peeled, cored, and sliced
2 Tbsp sugar
1 1/2 tsp lemon juice
1 tsp cinnamon
1 Tbsp flour
1 Tbsp currants
Dash of salt
1 egg, beaten
Line oven rack with foil in case butter/sugar mixture spills over. Preheat oven to 400°F. Spread butter on the bottom and sides of the pan. Press pecan halves, round side down, into butter.
Combine brown sugar, vanilla, and maple syrup. Press this sugar mixture tightly on top of pecans. Top with pie crust and press down.
Mix sliced apples with sugar, lemon juice, cinnamon, flour, currants, and salt. Spoon apple mixture over the dough. Brush pie crust edge with beaten egg. Cover apples with another pie crust. Pinch edges to pleat dough. Cut slits in pie crust to allow steam to escape.
Bake at 400°F for 40 to 45 minutes. Cool for 5 minutes. Invert onto a large serving plate, and tap bottom gently to release the pecans.
Makes 8 servings
Allergy Warning: Contains milk and eggs and wheat and other nuts