Congratulations Denise Byers on winning 1st Place in the Pies, Pastries, Tarts category!

Bottoms Up Apple Pie

Bottom Mixture

¼ cup light brown sugar

1 tablespoon butter, melted

1 tablespoon light corn syrup

½ cup pecans


2/3 cup granulated sugar

2 tablespoons all-purpose flour

¾ teaspoon cinnamon

4 cups sliced granny smith apples

1 tablespoon of butter

1 package refrigerated pie crusts

Heat oven to 425 degrees F. In a 9-inch glass pie pan mix melted butter, brown sugar and corn syrup. Spread evenly on bottom of pan. Arrange pecans over this mixture. Place one of the pie crusts over the brown sugar and pecan mixture in the pan. In small bowl, mix granulated sugar, cinnamon and flour. Arrange half of apple slices in crust lined pan. Sprinkle half of sugar and cinnamon mixture. Repeat with remaining apple slices and sugar mixture, top with small pieces of the butter. Place the top crust over the filling, seal the edge and cut a few slits in the top. It doesn’t have to be perfect because you’re going to flip the entire pie over as soon as you take it out of the oven. Bake in the middle of the oven for 8 minutes. Reduce the heat to 350; and bake 35-40 minutes until apples are tender and crust is golden brown. Immediately run knife around edge of pie to loosen. Place plate upside down over pie and turn both over. Let cool before slicing. Serve with whip cream or vanilla ice cream.

TIP:  To keep from having a sticky pie pan to clean, line with nonstick aluminum foil.

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