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Sherry's Sticky-Sweet Downside-Up Apple Pie

Kraft Memeber Recipe
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Makes: 6-8 servings Total Time: 1 hr 25 min
Category: Desserts Sub Category: Pies

what you need
  • 3 Tbsp. soft butter
  • 1/2 cup packed brown sugar
  • 1/2 cup pecan halves
  • 1 refrigerated 9-inch double crust pie shell
  • 6 medium tart apples (like granny smith)
  • 1 Tbsp. lemon juice
  • 1/4 cup packed brown sugar
  • 2 Tbsp. all-purpose flour
  • 1-1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. salt
make it
Preheat oven to 450°F. Spray a 9-inch deep dish pie pan with cooking spray. Set aside. Cream the butter and 1/2 cup brown sugar, spread evenly into bottom of pie pan. Press in the pecan halves in an even design. Roll out one pastry shell to fit over the pecan layer. Drape 1-inch over edge of pie pan.

In bowl, combine apples, lemon juice, brown sugar, flour, cinnamon, nutmeg and salt. Turn into the pastry in pie pan. Pack down well. Roll out second half of pastry shell to cover apple mix. Fold bottom crust over top to seal. Flute edges, make vents in the top.

Bake for 10 minutes. Reduce heat to 350°F. Bake 30-35 minutes. Cool 10 minutes. Invert onto serving plate.
Notes
Beautiful to look at, dreamy to eat.
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