The brown sugar and pecans give a special character to the crust. After baking, the pie undergoes a small twist: turn it upside down on the serving plate to turn the sticky crust on the underside into a chewy nut filling.
* Ingredients :
° 1/4 cup (60 ml) firmly packed brown sugar
° 15 ml (1 tbsp.) Melted butter
° 15 ml (1 tbsp.) Corn syrup
° 1/2 cup (125 ml) halved pecans
° 1 package PillsburyTM Refrigerated Pie Crusts, softened according to package directions
° 150 ml (2/3 cup) granulated sugar
° 30 ml (2 tbsp.) flour
° 1/2 tsp (25 ml) ground cinnamon
° 1 L (4 cups) peeled and thinly sliced apples (4 medium apples)
° Whipped cream, optional
* Steps :
1
Preheat oven 220 ° C (425 ° F). In a 23-cm (9-inch) glass pie plate, combine brown sugar, butter and corn syrup. Spread the mixture evenly on the bottom of the pie plate. Arrange the pecans on the mixture. Prepare pie crusts following directions on box for two pie crusts with bottom crust on top of mixture in pan.
2
In a small bowl, combine the granulated sugar, flour and cinnamon. Arrange half of the apple slices on the pie shell-lined plate. Sprinkle half of the mixture with sugar. Repeat with the rest of the apple slices and the sugar mixture. Add the second crust; seal the edges and flute them. Make small slits in several places on the top crust.
3
Place the pie on a sheet of aluminum foil on the middle rack; cook 8 minutes. Reduce the oven temperature to 175 ° C (350 ° F); bake 35 to 45 minutes longer or until apples are tender and crust is golden brown. Immediately run a knife around the plate to clear the pie. Place a serving platter upside down on the pie plate; turn the serving plate and pie plate. Remove the pie plate. Serve hot or cold with whipped cream.
Enjoy !
