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Apple-Pecan Pie Upside Down

Published 2:50 pm, Wednesday, September 30, 2009
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n Mary Patterson, owner of Blue Jay Orchards in Bethel, offers this recipe from her cookbook, "It All Began with the Apple." She writes, "Over the years I have written numerous apple cookbooks for our orchard ... When baking pies, I like to mix apple varieties. For tart apples, you can use Jonathans, McIntosh, Granny Smiths, Romes or Winesaps." In this recipe, the pecans can be eliminated, she says, and, if you like, raisins or cranberries can be substituted in their place.

Apple-Pecan Pie Upside Down

Pastry for two crusts, nine-inch pie

¼ cup softened butter

¾ cup pecan halves

½ cup brown sugar

3 large tart apples, pared

1 tablespoon flour

½ cup sugar

½ teaspoon nutmeg

1 tablespoon cream

Preheat oven to 450 degrees. Cover bottom and side of a nine-inch pie plate with softened butter. Arrange pecans on butter and sprinkle with brown sugar. Roll pastry into two 12-inch circles. Spread one circle over pecans and sugar. Place thinly sliced apples on pastry shell. Combine dry ingredients and sprinkle on the apples. Cover with top crust. Flute edges and prick top with fork. Brush the top with cream. Bake at 450 degrees for 10 minutes, then at 350 degrees for 30 minutes. Cool 10 minutes and carefully invert onto serving plate.

Serve warm with whipped cream.